Chinese Chicken Salad Recipe #379986
I've always loved Chinese Chicken Salad and I've collected ingredients from several places and created a salad with all the things I liked best. It's a favorite in my family the there's never leftovers - it just seems to disappear! Hope you like it too.
by Chef #802227
1 hour | 1 hour prep
SERVES 4
- 1 red leaf lettuce
- 1 iceberg lettuce
- 1/2 cup red cabbage
- 1/2 lb bean sprouts (or 1 pkg.)
- 14 ounces mandarin orange sections
- 1 carrot (grated)
- 3 green onions (chopped)
- 8 ounces rice sticks
- 8 sheets wonton wrappers (sliced and fried)
- 2-3 chicken breasts (boiled and shredded)
Dressing
- 1/2 teaspoon dry mustard
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup salad oil (I use olive oil or canola oil instead)
- 3 tablespoons rice vinegar
- Pour salad oil into pan (wok is best) about 3” deep and heat to 375-400 degrees. (hot).
- Break the rice sticks into the hot oil (a little at a time) – it will puff in a few seconds. Use 2 spoons and turn over so all noodles are cooked evenly. Remove as soon as it stops crackling and place on paper towels to drain. Set aside. NOTE: Remove all small pieces from oil to prevent burning and smoking.
- Shred lettuce into salad bowl. Mix all ingredients and top with chicken and fried rice sticks and won tons. Lightly toss the salad and top with dressing.
- For Dressing:.
- Place all ingredients in a salad dressing bottle and shake well and it's ready to serve.
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5 stars