Chinese Chicken Salad II Recipe

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Most Helpful Positive Review

Jun 16, 2005

A PERFECT dressing for oriental salads!! Giving only 4 stars because I DID mix in a little Sesame Seed oil, along with the vegetable oil, and added bean sprouts, shredded cabbage, and snow peas to the other ingredients in the salad. Also substituted shredded, baked wontons (from another recipe on this site) for the chow mein noodles. My husband said this was the best oriental salad he's ever tasted.

—Diane

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Most Helpful Critical Review

Nov 23, 2011

I thought this dressing was way too bland. I added sesame oil and terriyaki sauce and it helped it a lot. With those additions the recipe is a keeper, but I am rating it based on the recipe as is- needs additions to be good in my opinion.

—SoulMama425

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44 Ratings

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Jan 05, 2005

This is my son's favorite salad. I used 1 tablespoon of Splenda instead of 4 tablespoons of sugar and I also added 1/4 cup of peanut oil for flavor.

—TIAMALI

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Jan 25, 2004

People always ask me to make this for get-togethers and it's the only lettuce salad my husband will eat. The dressing is delicious and it's a favorite of everyone's.

—BUCKALEWCL

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Sep 03, 2008

I modified the recipe a bit. I didn't have chow mein noodles or water chestnuts, used dry roasted peanuts instead of almonds and added mandarin oranges. It was great! The dressing (I used white wine vinegar) is really what brings the whole salad together, no matter what ingredients you have in it.

—JM

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Dec 13, 2010

Loved this salad! For the chicken on top, I cut chicken breast into thin strips and dipped it in an egg/hoisen sauce mixture, breaded with crused cornflakes and fried. May add mandarin oranges next time, as well. Will make again.

—BK

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Apr 03, 2008

Loved the water chestnuts and almonds. I also added mandarin oranges for color and texture.

—dbray

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May 25, 2008

I tried this recipe for my husband who loves a Chinese Chicken Salad at a local restaurant. For ease in preparation, I used a bag of pre-made salad, which had carrots and red cabbage, and left-over rotisserie chicken. Also, as suggested by another reviewer, I added mandarin oranges. With these changes, this salad was easily made within 8 minutes - great for busy weeknights. However, the dressing was a bit bland. The recipe doesn't state which vinegar to use, so I would conclude she meant white vinegar. I suggest you use cider vinegar to give it some zing. Also, you may want to add a couple of teaspoons of Teriyaki sauce. I think that really helped it a lot. Although the dressing needs to be tweeted a bit for personal taste, it is a recipe worth trying and keeping. We really enjoyed it.

—PATRICIAELAINE

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Nutrition

Calories
335 kcal
17%

Carbohydrates
23.6 g
8%

Cholesterol
12 mg
4%

Fat
24.1 g
37%

Fiber
3.9 g
16%

Protein
9.2 g
18%

Sodium
219 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Chicken Salad II

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 335
Calories from Fat: 217

% Daily Value *
Total Fat 24.1g 37 %
Saturated Fat 3.1g 15 %
Cholesterol 12mg 4 %
Sodium 219mg 9 %
** Potassium 314mg 9 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 3.9g 16 %
Protein 9.2g 18 %
Sugars 8.5g
Vitamin A 11 %
Vitamin C 11 %
Calcium 9 %
Iron 23 %
** Thiamin 17 %
** Niacin 34 %
** Vitamin B6 10 %
** Magnesium 19 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.