The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 25, 2010
Hubby liked this recipe. I added some bean sprouts which was approved.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 19, 2010
I use the dressing and add minced fresh ginger. Add more veggies to salad, peppers, mandarin oranges. Like to use agave instead of sugar for dressing, may have to melt over stove just for a minute. Don't use the dried noodles, is fine without. Use different types of cabbage and lettuce.
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Cooking Level: Expert

Home Town: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 2, 2010
I thought this salad was restaurant quality! I followed the recipe for the dressing but used extra virgin olive oil in place of the vegetable oil. I think the "optional" sesame oil is a must! I used honey roasted almonds instead of the rice noodles. I marinated and grilled the chicken in Asian Toasted Sesame dressing (by Kraft). I also drizzled some of this dressing on the grilled chicken once it was on the salad. I added crushed honey roasted peanuts to the salad. I used spring mix salad instead of iceberg. Next time I make it, I will probably add shredded cabbage to the spring mix. Yummy Yummy salad!!! So satisfying!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 22, 2009
I followed the directions exactly and it turned out BAD!!!!!!!!!!! The noodles were very hard to manage. Will never eat again.
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Cooking Level: Beginning

Home Town: Tustin, California, USA
Living In: Santa Ana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 14, 2009
The dressing was awesome, it was so good I use it as a marinade for chicken!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 19, 2009
Loved his recipe. The dressing is identical to Panera Bread Asian Chicken salad. If you;re in a big rush- Perdue makes pre-cooked chicken called short-cuts which tast superb in this salad. Big hist with my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 16, 2009
The dressing is AMAZING!!! I always make more because everyone loves it. Like others, I've also used Chow Mein noodles instead of frying up my own noodles. Works great. A wonderful quick salad. I take it to work for lunch often.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 25, 2009
This recipe "as is" was OK. The dressing was way to oily for our taste but we liked the basic concept and tried it a second time. We used only 1 tbs of oil and more rice vinegar. I doubled the dressing described with the oil adjustment and that made enough for 2 of us. Whenever we bbq chicken I cooked 2 extra pieces just for this salad which made next days dinner . I also used chopped cabbage and some lettuce. We added some mandrin oranges too. It turned out to be a great summer staple for us.
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Cooking Level: Intermediate

Home Town: Coarsegold, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 25, 2009
We really loved the salad, but made a few adjustments. I used leftover roasted chicken and cubed the white meat, substituted the chinese noodles with slivered almonds, and added tiny cubes of granny smith apples. Couldn't stop eating it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2009
I cooked the chicken in some soy sauce and shredded it. That gave it a lot more flavor. I also added mandrin oranges. I think it would have been pretty bland without those additions.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 16, 2009
This salad was ok but nothing spectacular. The smell of the oil and rice noodles actually made me feel ill. I don't really think they are necessary in the salad since they are flavorless anyways. They were hard to fry evenly and I ended up having to put only ten in a pan at one time to ensure that they got done. I thought the ratio of chicken to lettuce was off and would've liked less chicken. If I made this salad again, I would substitute the noodles for something else crispy (chow mein noodles or almonds) and decrease the amount of chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Sep. 12, 2009
OMG!!!THIS MY FAV SALAD ON THIS SITE.I CHANGED A FEW THINGS,GRILLED MY CHICKEN IN SOY SAUCE AND GINGER,USED SPINACH FOR THE GREENS,SUBED OLIVED OIL AND CHOW MEIN NOODLES, ADDED MANDARIN ORANGES AND OMG I WAS IN HEAVEN ON EARTH.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 12, 2009
This is a great summer salad recipe. I change just a few things...I use shredded broccoli instead of lettuce, and I add honey roasted sesame seeds. I toast ramen noodles with the seeds and mix them in with the salad. Yum, Yum. I wish the dressing could be a little thicker...anyone have any suggestions??
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 3, 2009
I did not change a thing... it was OK. Guess I should have read others ideas on mixing it up a bit and I would have liked it as much as everyone else did.
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Photo by MaLissa and Phillip

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 2, 2009
Amazing! Thanks for sharing. The only thing I did differently was to mix up the dressing and pour it over the shredded chicken and let it set overnight in the fridge. The next time I make this (which will be soon), I will still marinate overnight but I will drain off the chicken, reserving the marinade and serving it on the side rather than pour and toss because this salad seems to "shrivel" quickly but you can't beat the taste!!!!!! I did double the marinade and it seemed about the right amount.
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Photo by Sherry

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA
Living In: Central Point, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 27, 2009
This was o.k. at best. it was a lot of work to put together, and the flavor was so-so. Everyone tried it, no one had seconds. Made as written- wont be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 26, 2009
I love this recipe! The flavors are fantastic and you can easily change up the ingredients to suit your pantry/frig while keeping the delicious chicken flavor intact. When I am in a hurry I use the breast meat from a roasted chicken bought in the grocery store deli. Letting the chicken marinate in the dressing give it extra kapow.
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Photo by Lisa Denise

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2009
This is what you would get in a fine restaurant. The sesame oil is NOT optional, but the seeds are. I poured this over cabbage and let sit for an hour. I think cabbage may be better than lettuce--lettuce tends to get soggy fast.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 20, 2009
Delicious! I baked the chicken in an asian dressing. I also added one can of drained mandarin oranges and it was perfect! So easy yet so good!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 19, 2009
This was absolutely delicious.
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