The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2008
I loved this! I added chopped red bell pepper, celery, sliced almonds and mandarin oranges to the salad. I baked bone-in chicken breasts, cooled and shredded them, and thinned the dressing a little with the pear juice the oranges were packed in. Excellent!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 7, 2008
OMGosh! This is a family favorite. My mother-in-law always requests this salad when we visit. The only changes I make to the recipe is instead of using wonton skins, I roast some slivered almonds & crushed up ramen noodles on 325 for about 10-25 minutes. Then top the salad with that. It adds a wonderful crunch & a fantastic flavor.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 13, 2008
This was really good and the longer the dressing sits the better it is. I also added some juice from mandarin oranges to the dressing. I baked the chicken on 350 for about 35 minutes and I basted it with hoisin sauce....yum
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 10, 2008
Excellent!! Made the dressing the night before. Used natural p'nut butter.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Aug. 8, 2008
I left out half of the peanut butter, and used vegetable oil because I didn't have any sesame. Also left out the chili paste, but added a pinch of red pepper flakes. Took others' advice by adding a can of manrarin oranges to the salad and some of the juice to thin the dressing. My last change was to cook the chicken in hoisin sauce. The end result was very good. My mom said it was the best Oriental salad she's had.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 17, 2008
Wow...I love this recipe. I did add napa cabbage and it made it even more colorful and yummy! The only thing I would actually change is how much fresh ginger is put in even after chopping it finely and putting it in the food processor I could still taste the chunks. I don't mind just a hint of taste but I'm sure others that don't like ginger will be thrown off by it. 5 stars! Yum...I will definately be making it again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 3, 2008
VERY GOOD, as is!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 17, 2008
Dressing was too strong, too salty. Hoisin sauce is already strong by itself and adding the peanut butter didn't make it any better. I eat hoisin sauce all the time and I think it wasn't used properly in this recipe. This would probably be better as a meat marinade or something.
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Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 19, 2008
I was hoping that I would like this, but it turned out that I didnt care for it. It was mainly the sauce. I thought the sauce was way to strong and had a wierd flavor. The salad is wonderful, but I would just prefer a different sauce to go with it. I just ended up making it into a regular chicken salad with ranch dressing.
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Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA
Living In: Moores Hill, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2008
Hmmm.. not what I was expecting. The dressing tasted a little off. I did add the mandarin juice, which salvaged it I think. My husband did say it was "ridiculous!", so I will give it 4**'s. Don't think I'll be making it again, though.
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EMT
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2007
I loved it !!! Made two bowls just for myself. Yummy.I put a little bit of oil because the dressing was really thick but otherwise I followed everything. Next time I will try to use to manderian juice..
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Nov. 27, 2007
My family loved it. Used tofu instead of chicken, otherwise followed the recipe to the "t". Thanks for the recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2007
2 tablespoons peanut butter seemed a bit much. If I make this again, I will start with a teaspoon and work my way up. The peanut was all we could taste in the dressing. Boyfriend and 2 kids all said: with a different dressing, this would be a wonderful meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2007
We love this recipe! I've made it over and over again. However, I do add either water or mandarin orange juice to thin out the dressing to the right consistency and I also don't bother with the wontons--I just add crispy chow mein noodles. A really great salad--makes a perfect light dinner or lunch.
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Cooking Level: Intermediate

Living In: North East, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 21, 2007
I loved the dressing! I didn't have the chili sauce so used chili oil (with the chili peppers in it) and it turned out great. I also used Napa cabbage instead since that's what I had. I think it would be great with sliced red peppers, snow peas, water chestnuts, etc. The one thing I wasn't so keen on was the wontons. I didn't particularly like the way they came out baked in teh oven. While I appreciate the lower fat content, I would have prefered mine fried.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 2, 2007
At first I didn't like this dressing as much as the other Asian style dressings I usually make. But the spiciness and peanut butter are not usual ingredients in a chinese chicken salad dressing, and by the end of my bowl of salad, I was ready for a refill. I didn't even add chicken or wonton skins, and it was still great. I used green leaf lettuce, though, because that's what I had, and I wouldn't recommend that. The lettuce was wilted right away. Stick with romaine or other crunchy things like cabbage or iceberg.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Kapaa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 17, 2007
This is the most addicting salad I have ever tasted. I did alter a bit to suit my tastes. I used natural peanut butter a little less than called for, I did not have rice vinegar so I used a combo of lemon juice and white vinegar.I also used ramen noodles uncooked and half the flavor packet to the sauce. The grated fresh ginger is the key to this recipe! I also like thinly chopped celery and cabbage in the salad. 5*
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 15, 2007
I added fish sauce to the dressing and some lime juice instead of the rice vinegar. I also added bean thread noodles to the salad and skipped on the wontons. Loved the flavours thanks!
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Cooking Level: Intermediate

Living In: Cabo San Lucas, Baja California Sur, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 12, 2007
Rave reviews from the family. Sauce is excellent. I followed other reviewers and thinned the sauce with the juice from mandarin oranges although I did not care for them in the salad.
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Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA
Living In: Palm Harbor, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 11, 2007
OMG this was such a great salad! I did make some changes I blackened the chicken,used store bought fried wonton salad topers that had a mix of garlic and ginger, and I used white wine viniger instead of rice viniger.
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