Reviewed: Sep. 29, 2006

The tastes just didn't seem to combine properly, though we followed the recipe to a tee. Out of our family of ten, only my husband cleaned his plate. It was very disappointing.

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GAELICHEAD

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Reviewed: Sep. 27, 2006

This is a great salad but I made a few changes. The wontons were a NIGHTMARE and after they burned long before the cooking time ended, I added salad sensations nuts/Asian mix for an easier and better flavor. I also added Paul Newman's ginger/sesame dressing which enhanced the sauce in the recipe. With these 2 changes, the salad is fabulous! (Note--the Paul Newman's dressing is spicy and my husband preferred it without).

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SLM

Cooking Level: Expert

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Reviewed: Sep. 24, 2006

I am rating and reviewing the sauce only. I needed something different for a change. I KNOW you will not be disappointed with this recipe. The sauce is out of this world! THANKS>

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MONNALIKI

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Reviewed: Sep. 13, 2006

This salad just rocks. I added mandarin oranges, water chestnuts and toasted almonds. I also used chow mein noodles. The secret is the sauce. Put this sauce on a brick and the brick would taste good. My wife loves this and only asks that I stop her after two bowls. FYI-Williams Sonoma has some awesome peanut sauce if you don't have the time to make it.

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Temkin

Cooking Level: Beginning

Home Town: Clinton, Oklahoma, USA

Living In: Brentwood, Tennessee, USA

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Reviewed: Aug. 27, 2006

This is one of our favorite recipes! It has a wonderful mix of flavors that work very well together, and has a nice "kick" to balance the sweet tone of the dressing. I am certifiably addicted to this salad--so much so that I made up a ton of extra dressing--and have extra grilled chicken in the freezer--to keep on hand so that I can have this anytime I want it. Unlike some of the reviewers who preferred less peanut taste, we love the flavor that the peanut butter gives (sometimes we even toss some peanuts into the salad for some added peanut flavor and crunch). For those folks who don't like the dressing so thick, you might add some juice to the dressing (we've added mandarin oranges, or canned pineapple (the pineapple, in particular, surprised us by how well it blended with all of the other flavors) to the salad, and used juice from those cans to thin out the dressing a bit). This salad is definitely in the "restaurant quality" category! Thanks for sharing!

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blickeybear

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Reviewed: Jul. 28, 2006

This is such a great recipe. I usaully add more ginger and chili, but ti's a staple that my wife and I can't live without!

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theBOZman

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Reviewed: Jul. 18, 2006

Delicious Salad! My husband loved it!! make sure to use only 2 TBSPs of peanut butter..... I did add a little too much peanut butter for the dressing, and it was peanut buttery :)....It was still good, but I really had to play with the other ingredients to tone down the peanut butter flavor...Great salad...nice change from the usual boring salads that I make :)

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: Jul. 12, 2006

Fantastic! Cooking it again tonight and hoping that I've made enough for leftovers this time! Only things I changed were due to not being able to find them in the grocery- instead of rice wine vinegar, I used red wine vinegar. And instead of red chili paste, used red curry paste. I also took someone's advice and dumped a bit of hoisin and sesameoil on the chicken before sticking it in the oven. Delicious.

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swiss mrs.

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Reviewed: Jul. 2, 2006

My family loved this! As written I gave it four - with a few changes - it's 10!!! I put a few tbs. of hoisin sauce on cut up strips of boneless breast, tossed to coat, covered tightly in foil and baked for 40 mins at 350. It gives the chicken such terrific flavor!! I also added water chestnuts, julienned jicama and sliced mushrooms to the salad! The dressing was a little thick, so I added a couple tbs of water to thin. In the end - both my finicky eaters rated it a 9 out of 10! Thanks for sharing this one.

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ROBBIN818

Cooking Level: Professional

Home Town: Sand Lake, New York, USA

Living In: Rensselaer, New York, USA

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Reviewed: Jun. 30, 2006

Love this salad. I think this is my fav chinese chicken salad dressing.

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NadyaNaz

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Reviewed: Jun. 28, 2006

OH MY GOSH!!! This salad is awesome. I was enticed by the picture and then by reading the ingredients. I made this last night and had a hard time sharing it with my family because I wanted to eat it all myself! I followed the suggestion of others and added some mandarin orange juice to the dressing, and I also mixed it in the food processor so that I wouldn't have to do much stirring. I added the oranges to the salad, and it was perfect! I didn't have Chili paste so I put in some red pepper flakes. I also used a whole head of romaine lettuce plus about half a bag of the cole slaw mix in the bag because it had carrots in it, and I didn't have to buy them otherwise. For the chicken, I only used two good sized breast fillets that I grilled on the George Foreman after letting them marinate in salt, pepper, red pepper flakes and teriyaki sauce. All I can say is "WOW, I can't wait to make this again!"

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kjenks

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Lancaster, California, USA

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Reviewed: Jun. 13, 2006

The dressing is expecially good. I took others' suggestions and drained mandarin orange juice into dressing to thin it out. Also, I added more fresh vegies and substituted chow mein noodles for wontons. I will make this often, especially in the summer!

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SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: May 23, 2006

I love this recipe and have made it several times. Some changes I recommend: add mandarin orange juice from can to dressing to thin it out, don't bother with the wonton wrappers the crispy chow mein noodles from the grocery store are fine, and I omit the chili sauce too bc I am not a spice person and it still tastes great!

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Nicole

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Reviewed: Apr. 25, 2006

It's a crowd pleaser!

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AZ MAMA

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Reviewed: Apr. 10, 2006

Delicious dressing! Better than any I have tasted in a restaurant. I skipped the wonton wrappers, used chow mein noodles and added water chestnuts and pea pods. I also used the suggestion of adding mandarin oranges and adding some of the juice to the dressing. Perfect!

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lovetocook

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Reviewed: Mar. 8, 2006

My husband and I really enjoyed this recipe. The only thing I didn't use was the hot chile paste. I did add a couple tablespoons of water to thin the sauce out just a little. Great recipe!

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Jan. 25, 2006

My husband LOVED this recipe! He is not one to volunteer a comment but the first time I made this he told me he really liked it and thought it tasted better than the ones he has eaten in restaurants. By the way, that is HUGE because we live in the SF Bay Area and he eats out daily for work lunches and he travels for business all over the US. He even asked me to make it the following night! I stuck to the recipe except I added some chopped roasted peanuts and I used fried maifun noodles instead of the wonton wrappers. This is definitely a keeper! Thank You!

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Tabitha C

Cooking Level: Expert

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Reviewed: Jan. 24, 2006

This salad was fabulous. I also added snow peas and bean sprouts and i used the low mein noodles instead of the wonton wrappers it was easier.

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Leigh

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Reviewed: Jan. 8, 2006

Though I like this salad, the flavor was a bit strong near the end, maybe it was all the green onions. Not my #1 choice for Chinese Chicken salad, but good for a change.

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chibiharuka

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Reviewed: Dec. 13, 2005

This was so good. I wish I had some left for lunch today. I doubled the recipe as a side dish for a party, and the bowl was cleaned out. I used some reviewers suggestions and added mandarin oranges and substituted napa cabbage for half of the romaine. It was a great suggestion to thin out the dressing with the juice from the oranges. The dressing smelled and tasted wonderful. I shredded the napa cabbage and romaine lettuce really fine. I also substituted chow mein noodles for the wonton wrappers to save time. Thank you, Teri for this great recipe that I will definitely make again!

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