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| 2 | Boneless skinless chicken breasts, sliced thinly |
| 1 Esslöffel | olive oil extra virgin |
| 1 Esslöffel | sesame seeds toasted |
| 1 Esslöffel | ginger root minced, fresh |
| 3 | Cloves garlic, thinly sliced (up to 4) |
| | salt |
| | black pepper freshly ground |
| 1 klein | Head iceberg lettuce, torn in pieces |
| 11 x ca. 30 g | Pkg frozen peas |
| 2 | eggs hard-boiled, chopped |
| 1 | 5 ounce can waterchestnuts, drained, sliced |
| 1/2 klein | Maui onion, diced |
| 2 Esslöffel | parmesan freshly grated |
| 1/2 Tasse | mayonnaise |
| 1/4 Tasse | milk |
| 18 | Manoa lettuce leaves |
| 3 | Papaya sliced |
| 2 Tasse | Chow mein noodles, crispy |
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Stir fry sliced chicken in olive oil. Add sesame seeds, ginger, garlic, salt and pepper. Reduce heat and let chicken brown slowly. Remove from heat and cool. Break up lettuce in a large bowl. Add frozen peas, chopped egg, sliced waterchestnuts, Maui onion, cheese, mayonnaise and milk. Toss lightly. Add chicken with sesame seed, ginger, garlic and olive oil and toss again. Test for seasoning. Chill for 1 hour. Serve on a Manoa lettuce leaves with sliced fresh papaya. Top salad with crispy chow mein noodles! Me ke aloha, Mary
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