Baked Chicken Salad

Baked Chicken Salad


Aluminum pan
3 cups cooked chicken
3 tablespoons lemon juice
¼ cup soy sauce
1 tablespoon sesame oil
1 cup sesame dressing
2 cups celery, chopped
1 cup green bell pepper, chopped
6 scallions, chopped
1 cup carrots, diced
½ cup sliced almonds
2 cups chow mien noodles

Combine chicken, lemon juice, soy sauce, sesame oil, sesame dressing.
Add celery, bell pepper, scallions, and carrots.
Spoon into pan.
Freeze with noodles and almonds in separate bags on top.

To cook, thaw, top with almonds and noodles and back at 350 for 30-45 min.