No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (218g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups chicken breasts
Calories 506
Calories from Fat 296		(58%)
Amount Per Serving		%DV
	Total Fat 33.0g	50%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 14.2g
	Polyunsaturated Fat 11.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 587mg		24%
Potassium 383mg		10%
Total Carbohydrate 41.4g		13%
	Dietary Fiber 6.8g	27%
	Sugars 9.4g
Protein 14.4g		28%
detailed view... how is this calculated?

Chinese Chicken Salad

Recipe #387732 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: swissms
Aug 31, 2009

I printed this recipe off of a website in 1996 and then filed it away. I haven't tried it yet; posted for safe keeping so I can clean out my paper recipe files

SERVES 4 (change servings and units)

Ingredients

1/4 cup peanut oil
2 tablespoons sesame oil
1 garlic clove, peeled
1 tablespoon sugar
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons tahini (sesame paste)
salt, to taste
fresh ground black pepper, to taste
1 teaspoon chili paste (optional)
2 cups poached chicken breasts, chopped into bite sized pieces
2 cups cooked elbow macaroni
1 (10 ounce) package frozen tiny peas, thawed
2 scallions or green onions, green part only, thinly sliced
chopped cilantro (optional)

Directions

1
In a food processor or blender, combine and puree the peanut oil, sesame oil, garlic, sugar, rice vinegar, soy sauce, peanut butter and tahini. Season to taste with salt and pepper. Optional, stir in chili paste.
2
Right before serving, toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.