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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Gail

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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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bela

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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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LuLu

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Reviewed: Aug. 10, 2009

I loved this recipe. The Salad was perfect, not too fussy. The dressing was very tasty, probably the ingredient I would not use again would be the rice noodles. They are messy and create a funny smell in the kitchen when frying. I would go with the bagged Chow Mein Noodles int he Chinese Food Section of my grocery store. Ready in a snap, with lots of crunch.

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MARINEL

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Reviewed: Aug. 7, 2009

We just finished enjoying this tasty salad which lends itself to many variations with on-hand ingredients. I finished off leftover 1/2 rotisserie chicken with a combo of all the greens in my fridge. Added mushrooms, an orange, chopped green onions, radishes and grated carrot. Also took the advice of others and cracked open a pkg of ramen noodles (raw) for the crunch, along with toasted almonds AND sesame seeds. The dressing adds the flavorful oriental essence that makes this a truly special "chicken salad".

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Reviewer:

SWAN22

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Aug. 7, 2009

This is a wonderful salad! A great summertime recipe.

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Nicole

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Aug. 7, 2009

Wow! This dressing is great. I agree with other reviewers that the sesame oil is essential, and I cut back to veg oil to 2 tablespoons. Other than that, fabulous.

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Loves2cook

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

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Reviewed: Aug. 6, 2009

YUM! I am a beginner and made this for a potluck and it was all gone!

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Carrianna

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Reviewed: Aug. 6, 2009

Family gave it a thumbs up. I did not toast the sesame seeds and it was still wonderful. Served it with a side of multi grain loaf bread cut into slices. Will make again. VERY easy to make.

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FINDLAYJB

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Reviewed: Aug. 6, 2009

I have had this recipe for years. Got it from a asian grl where I worked,my whole family loves it. This is our main dish...

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Sherian

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Lone Star, Texas, USA

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Reviewed: Aug. 6, 2009

Love this recipe but use Newman's Own Lighten Up! Low-Fat Sesame Ginger Dressing with only 35 calories per 2 TB.Then I can add a slice of warm sourdough bread if I like.

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Sheila Mattingly

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Reviewed: Jul. 17, 2009

Very good dressing, please do use the sesame oil. I sliced boneless breasts into strips and sauted them in sesame oil and olive oil...they were quite tasty. I also used mixed greens, added julienned carrots, and used chow mein noodles since that's what I had. Very good salad!

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Reviewer:

Reid

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

Living In: Rockwall, Texas, USA

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Reviewed: Jul. 15, 2009

I have made this several times and we all just love it! I never have leftover chicken with big men in my house so I boil the chicken in broth for 15-20 minutes, let the chicken cool in the broth(keeps it moist) while I make the dressing for the salad. Drain the chicken and then chop it up. This recipe is in my regular rotation now! Thanks a million!

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~Dee~

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 15, 2009

Very, very good. I'll probably cut the sesame oil in 1/2 next time, it ws just a bit overpowering. I shredded the meat from a rotisserie chicken from the store, which made it quick and easy!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 14, 2009

I have never given a negative review on this website before. The dressing was so oily! I even doubled the other ingredients but it still tasted like sour oil on my lettuce. Sorry didn't like it at all.

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love2eat

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Reviewed: Jul. 14, 2009

GREAT light dinner served with bread...perfect combination of ingredients.

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Molly

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Reviewed: Jul. 13, 2009

Very good, I added cilantro, almonds, and mandarine oranges which was really good. I decreased the amount of oil and added crunchy chow mein noodles too. This would be good with cabbage also.

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susan

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Reviewed: Jul. 11, 2009

Very flavourful - added a touch of fish sauce and ginger to the dressing as per others suggestions and added mandarin oranges to the romaine /spinch mix I used. Very nice! I cooked the chicken in a wok with some chili oil (1 tbsp) and added some Ancho and Chilpolte chili powder to give it some flavor.

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Jodi

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

So good! Instead of decreasing the amount of vegetable oil in the dressing, I doubled everything else except the oil (I put a lot of dressing on my salads). I also took the advice of others and used pre-made wonton noodles. Delicious!

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