Portable Chinese Chicken Salad Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 19, 2006
I broiled the chicken breasts. With my salad mix, I used lightly chopped cashews instead of almonds. I added chopped green onions and slivered canned water chestnuts. Splenda was the perfect sweetener for the dressing, and I gave the dressing a splash of soy sauce. Thank you for a fast recipe. It's perfect for work lunch.
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Photo by Ammelyn

Cooking Level: Intermediate

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Reviewed: May 14, 2006
This is my middle son's very favorite salad. So much so, he requested that it be served at his graduation open house last June, where it went over famously! The only change I made was substituting white vinegar and sugar for the called for items. No difference noted!
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Photo by Susan Sunderman

Cooking Level: Expert

Home Town: Northport, Michigan, USA
Living In: Shepherd, Michigan, USA

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Reviewed: May 29, 2004
I gave this 4 stars cause I prefer it the way I make it. I add 1 T. soy sauce to the dressing and use 2 packets of sweetener with regular white vinegar and regular vegetable oil. I also add a bucnh of chopped green onions to the salad. I toast the almonds along with some sesame seeds. This recipe has made the rounds with my friends and has gone all over the country by now! Thanks.
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Windsor Heights, Iowa, USA

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Reviewed: Mar. 26, 2002
This recipe was wonderful. My husband asked for more! When I first started, I wasn't sure about the ingredients but it was great! I will serve this again!
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Reviewed: Nov. 17, 2001
Okay, so it's not as good as the Chinese chicken salad you make from scratch, but for a quick and easy recipe, this one is remarkably tasty. My family made me promise to make it again (and again) and that's a promise I'll be happy to keep!
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Photo by GrannyGamer

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

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