Asian Chicken Salad Sandwich
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|2||chicken breasts, cooked and chopped|
|3 slice||bacon, cooked and chopped|
|1 bag(s)||tri-colored cabbage mix|
|1 bunch||scallions (green onions)|
|1 pkg||slivered almonds|
|2 Tbsp||sesame seeds|
|CARROT GINGER DRESSING|
|3||carrots, peeled and cut up|
|1/2||small onion, peeled and cut up|
|3 clove||garlic, peeled|
|1 stalk(s)||celery, cut up|
|1 1/2 inch||ginger peeled|
|4 Tbsp||white vinegar|
|2 Tbsp||soy sauce|
|2 Tbsp||vegetable oil|
|8 slice||crusty bread|
Dressing: Cut the veggies in small pieces and put in the food processor with liquids and process until smooth. Set aside
Chicken salad: Mix together the ingredients and blend in the dressing. Refrigerate.
Spoon Chicken Salad onto crusty bread.
Top with Lettuce. Slice and serve.