Reviewed: May 14, 2012

I'm glad I found this! I made this recipe as is with the exception of the noodles as I did not have them on hand. I used leftover boneless skinless bbq'd chicken breasts and the bbq flavor was a nice touch. I will sometimes go to a restaurant that makes a very good salad similar to this and pay more that I want to for a salad because I like it so much, and I had not previously figured out how to master the dressing. Not anymore! There is always leftover bbq chicken at my house and now I can use it to make a favorite salad. Next time I would add some pineapple tidbits as that is how the restaurant makes the salad I like. This is a great addition to the summer salads that are on there way! I am rating this as five stars because as is, it is a great find I plan to make many times in the future.

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Reviewer:

heidi

Reviewed: May 10, 2012

Made as written and it was loved by all!! Thanks so much for posting.

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Reviewer:

misty

Cooking Level: Beginning

Reviewed: Apr. 7, 2012

The dressing is absolutely amazing. I sweetened a little more than it called for, but I've eaten it for three meals since making. I did use seasoned rice vinegar and mostly low sodium soy sauce. I also put almonds, cabbage, shredded carrots, romaine lettuce, sesame seeds and La Choy noodles. Didn't use the chicken from the recipe so cannot rate this.

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Reviewer:

pandy244

Reviewed: Mar. 12, 2012

The dressing is delicious; my 10yr old didn't care for it, but my picky 12yr old loves it. I think it would make an excellent marinade, as well. I did add about a teaspoon of ground ginger to the dressing, and I hadn't realized that I was out of rice vinegar, so I used plain white. It was still great. My husband says it tastes just like a dressing from Wendys. As other reviewers, I added shredded carrot, thinly sliced white onions, and some leftover snow peas I had. I topped the salad with uncooked crushed ramen noodles. This was a very quick, easy dinner that is perfectly suited to using up leftover chicken, seafood, and veggies. I will definitely be making this again.

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Reviewer:

SPACEANGEL

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Deridder, Louisiana, USA

Reviewed: Feb. 27, 2012

Dressing is excellent. Used crunchy chinese noodles and added orange slices, sliced almonds, red pepper, and sesame seeds.

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Reviewer:

TIA2003

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Feb. 27, 2012

Easy and delicious...my kind of recipe for weeknights!

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Reviewer:

BluechipJen

Reviewed: Feb. 23, 2012

Cut the veg. oil in half. Used white sugar instead of brown and used 1 T. of sugar instead of 2. I've noticed some sesame oils are 100 percent and some are a blend of sesame and vegetable oil. Tasted totally different when I used full strength sesame oil.

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Reviewer:

Suzanne

Reviewed: Jan. 19, 2012

This is a great salad!

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Reviewer:

Katie

Reviewed: Jan. 4, 2012

I just made this today and added some peanut butter and black pepper's to it and it was wonderful... thank you for the recipe.

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Reviewer:

Kiamm

Reviewed: Jan. 3, 2012

Fantastic! LOVE, LOVE, LOVE the dressing! This was a huge hit with the whole family. I added wonton strips, used boston Bibb lettuce, mandarin oranges, bean sprouts and sliced honey roasted almonds. I can't wait to have this again tomorrow. Thanks so much for sharing, this really is fantastic.

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