Recipe by LEA_B
"This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute."
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chopped cooked chicken breast
1 (8 ounce) can
chopped water chestnuts
green onions, chopped
1 (5 ounce) can
chow mein noodles
ground black pepper
A PERFECT dressing for oriental salads!! Giving only 4 stars because I DID mix in a little Sesame Seed oil, along with the vegetable oil, and added bean sprouts, shredded cabbage, and snow peas to the other ingredients in the salad. Also substituted shredded, baked wontons (from another recipe on this site) for the chow mein noodles. My husband said this was the best oriental salad he's ever tasted.
I thought this dressing was way too bland. I added sesame oil and terriyaki sauce and it helped it a lot. With those additions the recipe is a keeper, but I am rating it based on the recipe as is- needs additions to be good in my opinion.
This is my son's favorite salad. I used 1 tablespoon of Splenda instead of 4 tablespoons of sugar and I also added 1/4 cup of peanut oil for flavor.
People always ask me to make this for get-togethers and it's the only lettuce salad my husband will eat. The dressing is delicious and it's a favorite of everyone's.
I modified the recipe a bit. I didn't have chow mein noodles or water chestnuts, used dry roasted peanuts instead of almonds and added mandarin oranges. It was great! The dressing (I used white wine vinegar) is really what brings the whole salad together, no matter what ingredients you have in it.
Loved this salad! For the chicken on top, I cut chicken breast into thin strips and dipped it in an egg/hoisen sauce mixture, breaded with crused cornflakes and fried. May add mandarin oranges next time, as well. Will make again.
Loved the water chestnuts and almonds. I also added mandarin oranges for color and texture.
I tried this recipe for my husband who loves a Chinese Chicken Salad at a local restaurant. For ease in preparation, I used a bag of pre-made salad, which had carrots and red cabbage, and left-over rotisserie chicken. Also, as suggested by another reviewer, I added mandarin oranges. With these changes, this salad was easily made within 8 minutes - great for busy weeknights.
However, the dressing was a bit bland. The recipe doesn't state which vinegar to use, so I would conclude she meant white vinegar. I suggest you use cider vinegar to give it some zing. Also, you may want to add a couple of teaspoons of Teriyaki sauce. I think that really helped it a lot.
Although the dressing needs to be tweeted a bit for personal taste, it is a recipe worth trying and keeping. We really enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken Salad II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 217
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