Chinese Chicken Salad Recipes by Sue Freeman

posted by Sue Freeman 06-17-98 5:32 PM

Chinese Chicken Salad

Categories: Salads, Chinese
Yield: 2 servings

2 Chicken breasts
1/2 c Crumbled bacon
10 oz Chicken broth
1/4 c Salad oil
1 Head of lettuce sliced thin

1 Juice of one lemon
3 Scallions, sliced thin
4 tb Sugar
1/2 tsp Salt
1 c Sesame seeds 1/4 tb Black pepper
1/2 c sliced almonds

1 c Regular or wide chow mein noodles

Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces.

In a frying pan, toast almonds and sesame seeds in a small amount of butter ( or oil)

Combine all of the above ingredients together except the Chow mein noodles and the bacon.

Just before serving toss salad with the dressing ( recipe below) and add noodles and bacon. makes 3=4 servings.

More Chicken may be added if desired and sometimes I add sliced water chestnuts to this. Dressing: Combine last five ingredients in a jar, shake well.

Chinese Chicken Salad

Makes 4 to 6 servings

3 1/2 tablespoons soy sauce
2 tablespoons EACH: vegetable oil, rice vinegar
1 tablespoon sugar
1/2 teaspoon EACH: garlic powder, pepper, sesame oil

3 cups torn lettuce
1 1/2 cups chopped cooked chicken
1 8-ounce can sliced water chestnuts, drained
1/2 cup julienne-cut carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 5-ounce can chow mein noodles

In a small bowl, whisk together soy sauce, vegetable oil, rice vinegar, sugar, garlic powder, pepper and sesame oil; set aside.

In a large bowl, combine lettuce, chicken, water chestnuts, carrots, onions and cabbage. Just before serving, toss salad with dressing and top with noodles on lettuce bed.

Chinese Chicken Salad

For the salad:
1 cup poached chicken, julienned
1 cup each Romaine and Boston lettuces and spinach, julienned
1/2 cup carrots, julienned
1/2 cup bean sprouts
1/2 cup slivered almonds, toasted
2 cups deep fried rice sticks, crumbled
1 cup won ton skins, cut into thin strips and deep fried until crisp and golden

For the dressing:

1/2 cup sherry or red wine vinegar
1/2 cup soy sauce
1 ounce hoisin sauce (Koon Chun brand is the best)
Salt to taste
Chili-garlic sauce to taste
1 tablespoon fresh ginger, minced
1/2 cup red ginger, minced
1/2 green onions, minced
1 ounce honey
1/2 cup toasted sesame oil

Combine all the ingredients for the dressing. Set aside.

Prepare all the ingredients for the salad. Toss together at the last minute and serve.

Chinese Chicken Salad In Wun Tun Baskets
Categories: Poultry, Salads, Main dish
Yield: 10 servings

1/4 c Sugar
1/4 c Vinegar
1/4 c Salad oil
2 1/2 ts Salt
1/2 ts Brown sugar
2 lb Chicken breasts or thighs
-- cooked and shredded
6 oz Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce; shredded
1 Green onion; sliced
1/2 c Slivered almonds; toasted

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix well. Pour over chicken, marinate for at least 20 minutes or longer.

Heat oil to 375 F. Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce.

Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately. Makes 10 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line