Recipe by Ann Black
"The greatest chicken salad, especially if your clan isn't crazy about the usual soy flavored dressing."
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boneless chicken breast halves, cooked and diced
lettuce, torn into small pieces
green onions, sliced
celery, sliced thin
sesame seeds, toasted
Chinese noodles, heated briefly to crisp
seasoned rice vinegar
We really loved this. Instead of using the chow mein noodles, we used rice noodles from the can. I also cut down on the amount of peanut oil. I will make this over and over again for my family and friends.
I didn't care for the dressing at all. It tasted like pure vinegar.
We loved this salad! I used spinach leaves along with the regular head lettuce. I diced the chicen breast and cooked it in olive oil along with the green onion. Once the chicen was cooked through, I added the dressing (in which I used the balsamic-blend rice vinegar) and let it simmer for about 15 minutes. I poured the chicen mixture over the prepared salad and, being hot, it wilted the spinach. It was SO good! I was a bit late with the idea to add mandarin oranges, but there will be a next time, so.... I served this with egg rolls also found @ AllRecipes.
Our family really enjoyed this recipe. We added our own stuff to it and used top ramen noodles (dry) for the noodle part. Will definitely serve this again!
To give the salad extra flavor, put in "Japanese Chicken Wings" (using breasts, not wings) instead of regular chicken.
I've made this recipe several times and it has become an absolute favorite in our house. The dressing is the key (I add just a few drops of sesame oil but otherwise follow the recipe for the dressing to the letter).
All I can say is yum. This salad disappered like no other salad. I substituted random nuts from my trail mix for walnuts and it was still great. Perfect for that leftover chicken that is no longer tempting alone.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 284
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