The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2004
I made this with Crab Rangoon I and had a wonderful dinner. The wontons only took 8 minutes to bake, I'm glad I checked or they would have burned in 20. Added a little extra vinegar to thin the dressing. May use less Hoisin sauce next time.
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Cooking Level: Intermediate

Home Town: Nampa, Idaho, USA
Living In: Cainta, Rizal, Philippines

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2004
Good sweet dressing. Added some sesame seeds, a bit less sesame oil.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 10, 2004
I thought this was good. The dressing was slightly off to me though. I felt it had a slightly bitter taste. Otherwise it was good.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 17, 2004
Wow, the sauce was incredible! This salad was just like the Chinese chicken salad at the Cheesecake Factory restaurant! I think next time I'll use 1/2 tsp. hot chili paste instead of 3/4 tsp. (was a tad too hot for me). I used 1/2 Tbl. sesame oil instead of 1 Tbl. because I find that oil to be very strong, and I wanted to decrease the fat a bit. Didn't change the flavor at all! I also added thinly sliced red bell pepper, and increased the cilantro to 1/2 cup (big cilantro fan). Thanks so much for the recipe!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 17, 2004
I made this salad for my bunco group and it was a hit! The dressing was fantastic! It was also easy. I added mandarin oranges and I couldn't find the wontons so I substituted the crispy chow mein noodles. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 7, 2004
Teri Thank you for a TERRIFIC salad. My family loves it! We usually do salads several times a week as our dinner in the summer and this salad is *wonderful* I added more cilantro, as we love it but besides that, I wouldn't change a thing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 2, 2004
great tasting; I've made this several times now. I buy the pre-made wonton wrappers at a local Chinese restaurant for cheap to save time (better tasting, too)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 12, 2004
Loved it- so did all my guests. Next time I won't bake the wontons so long.
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Cooking Level: Intermediate

Home Town: Carlsbad, California, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 12, 2004
Fantastic. Absolutely gorgeous salad. I like my salads, and eat a lot of them, but this one is special. The salad can be customised in many ways, like substituting whatever fresh veggies I have in the fridge, and using fried noodles instead of wanton wrappers. I think as long as you have the sauce, the shallots and the chicken, you can't go wrong! Also good for weight loss. By eating sensible salads like this, I have lost over 30 kilograms (66 pounds) and kept it off for over two years.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 14, 2003
Absolutely YUMMY!! I liked everything about this recipe. The thickness of the dressing is something that can be easily adjusted. This is refreshing and filling!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 29, 2003
Wow! Dee-licious! I doubled the dressing ingredients and added 1/3 c. canola oil, as some suggested. I also used 1.5 pounds of chicken, and sauted the breasts in hoisin sauce and sesame oil, also as suggested. My guests RAVED! The baked won tons made a yummy and unexpected addition. Couldn't find "hot chile paste" at my grocer's, so I added 3/4 t. of hot chili powder, which gave the dressing a nice bite. Thanks, Teri!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 28, 2003
OMG! This is AWESOME! I really don't like salads that much, but this one sounded so great, so I decided to give it a try, glad I did, I ate 2 servings! I was out of peanut butter, so I made some from scratch (roasted peanuts+peanut oil) and used leftover shredded chicken from last nights dinner. I also left out the carrots, but I sauteed some thinly sliced onions and tomatoes to add color and added flavor. Also, I added more oil to the dressing to thin it out and fried the wonton. Everyone loved this! Will be making again, thanks a lot!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 4, 2003
Very good. Buying grilled chicken breasts in the prepared food section of the grocery store make the prep work easier.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 14, 2003
This was a good salad with great flavors, but I thought the dressing was a little "pasty" - I would like it lighter.
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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 8, 2003
This salad is wonderful. I made it for a co-worker and she just loved it. I substituted fructose in place of the brown sugar. I also added a can of mandarin oranges. I did add some canola oil to the dressing to thin it out a bit. I will make this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 7, 2003
This is a DELICIOUS!!! salad. It taste just like the Chinese Chicken salad served at Sammy's Woodfire Pizza (San Diego, CA.) I did add shredded green/red cabbage and I fried the wonton strips YUMMY!! Thank you :o)
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Cooking Level: Expert

Home Town: Monroe, Louisiana, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 15, 2003
A slightly different take on chinese chicken salad (reminiscent of Thai) but very delicious! I cut down slightly on the carrots and included 1 cup of bean sprouts and some chopped snow peas for extra crunch. I also deep fried the wonton skins for a not-so-healthy but tasty treat for my hubby. For anyone on the Atkins or low-carb diet, try sliced almonds instead. Super recipe!
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6 users found this review helpful

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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 23, 2003
I didn't have most of the ingredients on hand, but it was worth the trip to the grocery store. The salad has a little kick and different from most Chinese Chicken Salad recipes I've tried. Good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 7, 2003
Well finally I know the secret ingredient in my favorite salad at Houston's Restaurant: Hoisin sauce. The salad was good, I just didn't love it. The sauce was good but I should have added the veg. oil as suggested by other reviewers - it clung heavily to the greens. Also I love spicy but I thought the chili paste was too much. Maybe cutting it in half or even leaving it out would be prudent. I tried 1/2 Napa cabbage, wish I had stuck with all romaine. Oh, and the wontons were great. If you cut them thin and bake them on a cookie sheet - at low heat as suggested by another user - they puff up and taste great. Make extra b/c your family might snap them up before the salad is ready. Oh, and I sauted my chicken in some hoison sauce and sesame oil. It did add a lot to the taste of the salad I thought.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 6, 2003
Made the Chinese Chicken Salad III tonite and it was a big hit. I omited the carrots ,but it was still wonderful.I fried the wonton strips and put on top of each serving to stay crispy.
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