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