1 (3 ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon distilled white vinegar
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 cup sliced carrots
1 cup fresh mushrooms
1 cup sliced green bell peppers
1 cup sliced red bell peppers
1 cup chopped green onions
1/4 cup chopped fresh ginger root
1/4 cup chopped green onions
1/4 cup chopped fresh dill weed
1/4 cup sliced black olives
1/4 cup chopped fresh orange juice
1 cup chopped celery
1 cup fresh lemon juice
1 cup water
1 cup chicken broth
1 cup chopped cooked chicken
In a medium bowl, blend the cream cheese, mayonnaise, vinegar, soy sauce, oil, carrots and mushrooms. Mix together. Shape into a 1/4 inch thick.
In a small bowl, mix the mushroom-green bell pepper mixture, green bell pepper mixture, red bell pepper mixture, green onion mixture, dill and black olives. Mix together. Shape into a 1/4 inch thick.
Heat oil in a large skillet or wok over medium heat. Fry chicken as directed on package (presumably, it has been cooked before and is ready to be removed). When chicken reaches desired doneness, remove and discard skin and bones. Place chicken in a large bowl.
In a large bowl, mix broth, chicken, celery and lemon juice. Place chicken in the reserved broth mixture.
Stir the chicken and celery mixture into the prepared salad. Sprinkle cheese over chicken, and serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐