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: Intermediate

Living In: Fountain, Colorado, USA

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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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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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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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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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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 17, 2009
We loved the dressing. But could do without the rice noodles. They were messy to cook and didn't add anything to the recipe except calories. I'll use the dressing part of this receipe next time but skip the glass noodles and replace them with the Chinese noodles in a can. That will add crunch and no frying.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 17, 2009
This is a great recipe Jill. I made a Vegetarian Alternative version Used raw sugar instead of brown sugar - may be more difficult to dissolve but I let it sit and had no problems. Used lower sodium soy sauce. I also used 3/4 tbspn sesame oil and 1/4 tbspn spicy sesame oil. Dressing has a very nice nutty flavor with the sesame oil. Napa cabbage - really grabs the dressing and is nutrient rich - curled carrots - celery - cucumber - radishes - green onion - raw almond slivers (too lazy for noodles)- Fresh ground black pepper. I didn't even miss the meat with enough almond slivers. The almond slivers taste FANTASTIC with this dressing!! Excellent idea, I will definitely make this again. Since I used all hard vegetables, it should last a few days in the fridge;) Thank YOU!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 16, 2009
This is a great recipe. It definitely captures that Asian flavor and style. I got "told" to make it again. Thanks Jill!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 13, 2009
Liked this alot! Easy
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Home Town: Jersey City, New Jersey, USA
Living In: Kinnelon, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 12, 2009
Dressing was fabulous, I added the sesames directly to it. alos used, spinach, nappa, red peppers and almonds. Substituted wontons pieces (bagged) for noodles
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 10, 2009
Like everyone suggested, I drastically reduced the vegetable oil. The recipe was a phenomenal hit. I added oranges, almonds and grated carrots. Will definitely make it again. This is my first review as I wanted to strongly support this recipe! Meena
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 10, 2009
This recipe was wonderful. I incorporated several of the other comments by frying up some won ton noodles in place of the rice noodles. Also added fresh mushrooms, red pepper and mandarine oranges. I doubled the dressing but only added 1 Tablespoon of the sesame seed oil as it's a strong flavor. My family loved it.
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