Reviewed: Apr. 30, 2012

Made this exactly to recipe tonight, and there were no leftovers. For my personal taste I would add cilantro, a little sesame oil to the dressing and some acid to the ingredients, like lemon or lime, maybe mandarin orange sections. I just felt the dressing needed some acid bite to it.

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Reviewer:

SwondPooping

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Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 7, 2012

Wow, everyone must try this sauce in a wrap! The oriental chicken wraps from Applebees made me initiate this search. Now I must say that mine are even better :) All I do is make the sauce just as written then cool and store separately in the fridge. I buy two packages of ramen noodles, crush the noodles in the packages with my fist and discard the flavor packets. Heat some olive oil in a skillet and brown the noodle pieces with some slivered almonds. Cool and store in a zip lock on the counter. When my husband and I feel like a quick, delicious meal, we cook some breaded chicken breasts in the oven and slice. Warm up large tortilla shells and assemble: chicken, warmed sauce, noodle/nut mixture, and romaine lettuce. The result is a delicious oriental chicken wrap. Makes my mouth water just thinking about it!

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Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Tennant, Iowa, USA

Living In: Shelby, Iowa, USA

Reviewed: Sep. 27, 2011

The dressing is what really makes this salad. It is nearly identical in taste to the various restaurant versions of asian dressing I've had. I left out the water chestnuts as I don't like them, and added mandarin oranges instead. Makes for a delicious and light meal!

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Reviewer:

JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

Reviewed: Aug. 15, 2011

Very good! Made just a couple of changes: left out the peas, used toasted almonds instead of cashews and used romaine lettuce instead of iceberg. Also, as I was cooking the chicken, I added some of the sauce to the frying pan. For the dressing, I didn't use quite that much sugar, about a quarter cup and that was sweet enough for us. Like others have stated, it's probably best to add the dressing right before you serve it; that way everything stays crisp. I'll be making this again!

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Glendale, Arizona, USA

Reviewed: Jul. 17, 2011

I tried this for the first time today, made it exactly as written, and took it to a pot luck dinner. Three people asked for the recipe. It is a keeper and just what I love - an easy recipe that gets raves.

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Reviewer:

backlog

Reviewed: Apr. 16, 2011

Excellent as written. I did use Splenda instead of sugar and olive oil instead of veg. oil & low sodium soy sauce because of my diet. Everyone raves about this one. I do use peapods instead of peas for a change. You can change it with adding mandarin oranges also. I mix up smaller containers of the salads and leave the dressing off until serving and take these to work and it is wonderful. The dressing rocks.

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Reviewer:

COOK471

Cooking Level: Expert

Reviewed: Jul. 16, 2010

This is such an awesome, unique sauce!! I've made this salad many different ways using whats in my cupboards/fridge. I've used slaw instead of lettuce (great!), used spinach greens in lieu of lettuce; and when I didn't have chow mein noodles, I've added cashews, sunflower seeds, even top romen noodles (browned) for the "crunch"! Was all good!!

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Reviewer:

Rezmare

Cooking Level: Intermediate

Living In: Curlew, Washington, USA

Reviewed: Apr. 12, 2010

Excellent!! I made this salad for a dinner party and got raves and requests for the recipe. I followed the dressing recipe exactly but left out the chicken (as I used it as a side dish) and the water chestnuts (personal preference). I can't say enough how good it was!

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Reviewer:

CATLOVERGIRL

Cooking Level: Expert

Living In: Gobles, Michigan, USA

Reviewed: Nov. 15, 2009

Great recipe, but we made the mistake of following one reviewer's suggestion of doubling the sauce. The end result was an otherwise tasty salad with entirely too much dressing. Stick with the original recipe, the sauce is strong enough already.

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