2cups(500 mL) cooked yellow split peas (see notes)
1 1/2cups(375 mL) diced cooked chicken
1 1/4cups(300 mL) cooked white rice
3/4cup(175 mL) fresh bean sprouts
3/4cup(175 mL) shredded carrots
3/4cup(175 mL) sliced celery
1/2cup(125 mL) sliced green onion
1/4cup(50 mL) diced sweet green bell pepper
1cup(250 mL) Asian sesame dressing, or less, as desired
1cup(250 mL) chow mein noodles
Directions
In a bowl, combine split peas, chicken, rice, sprouts, carrot, celery, onion and bell pepper.
Add dressing and toss lightly until evenly coated. Cover and refrigerate 4 hours. Place salad in a serving bowl and top with chow mein noodles.
Notes
To get 2 cups (500 mL cooked split peas, rinse 1 cup (250 mL) dry split peas with cool water, drain and transfer to a medium pot. Add 2 cups (500 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally to prevent sticking and boiling over. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.
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