Reviewed: Jun. 28, 2009

The dressing was too much - too much mayo -I would cut it way back next time. Good flavor though

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kathy

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Reviewed: Jun. 24, 2008

Great concept, but too much sesame oil for me. It was all I could taste!

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SpyC

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: May 7, 2008

YUMM-EE! I had one leftover teriyaki chicken breast and about a quarter head of cabbage and was looking for lunch - this was it. I halved everything, but didn't add any green onions (didn't have any). I added just about a teaspoon of rice vinegar to the dressing and added the dressing little by little to avoid drenching it. It was very good and next time I will add slivered almonds and mandarin orange pieces as another reviewer suggested.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 26, 2008

My husband LOVED this recipe (and he's pretty picky) he put it on bread and made a sandwich out of it!

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cookin in cali

Cooking Level: Intermediate

Living In: Saugus, California, USA

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Reviewed: Nov. 11, 2007

Added soy to the dressing, and the resulting flavor was exactly what I was looking for! I also used some romaine and used prepackaged coleslaw

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 31, 2007

mayo was a bit much, I used 1/2 a cup and it was perfect for us! Great recipe.

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peasy

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Reviewed: May 31, 2007

I LOVE this salad. I like mine with sliced almonds and mandarin orange slices. I also added some chopped celery and a green pepper. It is EXCELLENT!So colorful...I did thin down the dressing, used less mayo and a bit of salad oil and vinegar. GREAT!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: May 22, 2007

I agree with the previous comment about the dressing having too much mayo and I also felt there was too much cabbage. I will continue my search for a sesame salad.

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J

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2006

We enjoyed this a lot. I also thought the dressing was a little heavy so I thinned it down with some vinger and that gave it a nice tangy flavor. I also added some toasted sliced almonds.

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April

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Reviewed: Nov. 20, 2005

My husband and I really enjoyed this recipe. I added extra ginger to the dressing for more flavor and I grilled the chicken seasoned with salt and pepper on the Foreman which was perfect. I also used 2 small heads of cabbage and 3 chicken breasts for two of us. I too used the chow mein noodles and the crunchiness in the salad was great. Would definitly make again.

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Jennifer

Cooking Level: Expert

Home Town: Potomac, Maryland, USA

Living In: Teaneck, New Jersey, USA

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Reviewed: Sep. 23, 2005

my only tweak is to cut back the mayo.

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GREGSGIRL63

Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Sep. 8, 2005

There are many better Chinese Chicken Salad Recipes out there. This one has very fatty dressing.

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Alisa

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Reviewed: Jan. 28, 2005

Made exactly as described except put chow mein noodles on top before serving. Delicious!!

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FRNDOFBEAR

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Reviewed: Nov. 15, 2004

I have made this recipe several times now, and it's unique taste is always a hit with my lunch guests.

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MEGANMAC1

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Reviewed: Jun. 6, 2004

We LOVE this recipe! No changes necessary, absolutely wonderful.

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AMBERBLANCH

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Reviewed: May 28, 2004

Can make this ahead and mix just before serving. Next time I'll use low fat mayonaise since there is so much in it. My husband said it had too musch sesame oil. Be sure to add the sesame seeds last. Adding some crispy noodles would be good (I didn't have any).

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LIKKEL

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Reviewed: Jul. 22, 2003

I thought it needed 3 chicken breasts. It made 4 nice helpings.

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CHRISSAMUEL

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Reviewed: Jul. 21, 2003

I thought this was a good recipe overall, but I made some tweaks and enjoyed it much more the second time. I sprinkled the chicken with a pre-made Schezuan spice mix before pan frying. I thought the dressing was too heavy with mayonnaise, so I cut the mayo to 2/3 cup and increased the sesame oil to 1 1/2 tablespoons. I added sliced celery, mushrooms and almonds and garnished the salad with sesame seeds, more almonds and crispy chow mein noodles instead of rice noodles. Mix in the dressing a little at a time, so you don't put in too much and overwhelm the taste of the veggies. Interesting recipe, a great mix of flavors and very filling.

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Caroline

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Reviewed: Jun. 5, 2002

This was a hit at the Memorial Day picnic! To speed things up I used a bag of the coleslaw mix and grilled the chicken on my Foreman Grill. I made the dressing a day in advance to make sure there was plenty of time for the sugar to break down the mayonaise. Also, I found that it's much cheaper to buy sesame oil and sesame seeds at an Asian food store rather than the grocery store. Thanks for the great recipe!

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