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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melissa

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Reviewed: Jul. 1, 2007

This salad is all about the dressing and it is addictive!!! Following the suggestions of previous reviewers, I decreased the peanut butter by half and found it to be the right amount. I also used 1 teaspoon of chili paste b/c we like spicy things and it was great. I also added crunchy chow mein noodles and mandarin oranges to the salad. I also fried my wontons rather than baking them. This was a huge family hit and I will certainly make it again.

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BERLEE

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Reviewed: Jun. 28, 2007

This is exceptionally good, it is a bit on the more peanut buttery side, but altering the ingredients works perfectly. This recipe reminds me more of a vietnamese flare than Chinese - we will definitely be making again - thanks for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Jun. 5, 2007

Loved it. I was lazy and used broken Top Ramen noodles for crunchiness instead of the won ton wrappers. Also added sliced red bell pepper and sunflower seeds. The dressing is wonderful. Served this for some friends, all five of them went home with the recipe; they liked it so much.

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Central CA cook

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Reviewed: Jun. 1, 2007

Excellent recipe for a change from the usual. Added a jullienned red peppe and some celery sliced on the diagonal. Made with and without the lettuce. Prefer carrots jullienned instead of shredded. Thanks for a great recipe.

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Pat Rota

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

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Reviewed: May 30, 2007

Loved it!! I didn't have a couple of ingedients, so I used toasted ramen noodles with slivered almonds and omitted the chili paste. It was great, but I think my husband would have liked it spicier. Can't wait to try it with the wontons.

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: May 16, 2007

The salad itself was okay. It is the dressing that gives it punch. I could see this better as a wrap though.

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QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: May 7, 2007

I didn't have any trouble with the wontons, I just kept an eye on them and tossed them around every 5 minutes or so, removing any that were getting dark. Next time I'll try adding a little oil to the wontons. The salad was very good. I added some seeded, diced cucumber (I had one in the fridge that needed to be used, fast). And used shredded cabbage instead of romaine. DH liked it, but said it wasn't as good as my regular Chinese chicken salad. I liked it a lot, though.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 3, 2007

I made this into a stir fry and it was great hot too. I only gave it four stars because it was a little thick. Otherwise it tasted great and I will make it again.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Mar. 19, 2007

Ok recipe. Needs some adjustments. I too, thought it was thick and clumped to the greens. Next time I'll take the advice of others and add some more oil. My husband thought that the peanut butter could be cut in half. I will try it one more time with some new changes!

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Tina

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Reviewed: Feb. 27, 2007

This was wonderful. The dressing was what made the salad. I made it for company and everyone loved it. The only suggestion I have is to not cook the wonton wrappers for so long. Mine burnt when I baked them.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 21, 2007

Great salad! Looked like something served at a restaurant, and tasted even better! Made a great meal! (a couple of them actually, this makes a lot.) I followed the recipe exactly, (slightly work-intensive with many ingredients,) and would make it again the same way.

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JULIETTEMB

Cooking Level: Intermediate

Home Town: Long Valley, New Jersey, USA

Living In: Scotch Plains, New Jersey, USA

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Reviewed: Jan. 15, 2007

Very tasty and healthy salad. Dressing was exceptional. Baked won-ton added excellent texture to the salad. Girlfiend gave it a 4.5 mark.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Dec. 14, 2006

DRESSING ONLY REVIEW: Have been looking for years to find a really good dressing for an Asian chicken salad, and this one is the best I've had thus far. I echo other reviewers in adding mandarin orange juice for thinning, and I also scattered the orange segments on the top of the salad for more citrus flavor. My own salad consists of a recipe from a restaurant I used to work at, which is parsley, green onion, shredded carrot, shredded iceburg lettuce, chow mein noodles and chopped chicken with sesame seeds on top.

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thoughtful

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Reviewed: Dec. 11, 2006

I just brought this to a party and everybody raved about it. The dressing was outrageously delicious. (I added slivered almonds to the salad and omitted the sugar from the dressing.)

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Alf

Cooking Level: Expert

Living In: San Rafael, California, USA

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Reviewed: Nov. 8, 2006

This salad was excellent. I did not have rice vineger so I used white wine vinegar. I also fried wonton squares (two stuck together at a time)..they puffed up and turned golden brown. This reminded me of the Luau salad from the Cheesecake Factory.

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COCOGEE

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Montgomeryville, Pennsylvania, USA

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Reviewed: Nov. 1, 2006

What a great, easy salad! I did a few things to make it quicker. First, I bought a bag of tri-colored cole slaw mix (I prefer cabbage to lettuce in this kind of salad). Second, I used a roasted chicken from the grocery store and just shredded that instead of baking my own. As far as the dressing goes, I took other reviewer's advice and used some Mandarin orange juice to thin the dressing. I also ommitted the ginger (hate it), and left the brown sugar out because it was by far sweet enough without it. With some minor modifications to fit my taste, this salad totally hit the spot, and I'll be eating it for days to come! (To help with the ease-factor, I made a big batch of the dressing to keep in the fridge, pre-chopped up my scallions and cilantro and added it to my cole slaw mix, so that all I have to do is shred some chicken and drizzle my dressing, and I'm set to go.

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Spaghetina

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Reviewed: Oct. 30, 2006

i added some other veggies and tofu instead of chicken. all in all it was good, but i thought the dressing was a bit strong.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 12, 2006

A big YUM for you Teri! I cut back on the brown sugar and skipped the cilantro. OMG, this was great and thanks so very much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 12, 2006

WONDERFUL!! Made this tonight and it was a hit. I did as others suggested and added some juice from the oranges to the dressing until it was the right consistency. I will definitely make this again.

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ANNADR

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Chinese Chicken Salad III

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