Chinese Chicken Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Asian · Chicken / Poultry · Cooking Club · Main Dishes

Chinese Chicken Salad

From Dorothy McNett's recipes at

2-3 boned and skinned chicken breasts
1/4 cup or so of Chinese Marinade (see recipe to make your own, or use a bottled one)

rice stick noodles (usually come in a 7 oz. package, use at least 1/2 the pkg, maybe all!)
peanut oil for frying

3-4 cloves garlic, slivered
2 tablespoons hoisin sauce, or soy sauce
2 tablespoons sesame seeds
1/2 teaspoon sea salt (depends on the soy sauce, etc.)
1/4 teaspoon freshly ground pepper

4-5 green onions, slivered
1 head crispy lettuce, torn
1 cup cilantro, snipped
1/2 cup chopped cashews

Cut the chicken into fairly even shaped strips about 1 1/2 inches long and about 1/2 inch thick. Place in a bowl and pour over the Chinese Marinade and allow to stand about 30 minutes at room temperature. In meantime, heat enough peanut oil in a stir fry pan to be about 2 inches in depth, to 375 degrees on a deep fat thermometer. Drop small amounts of dry (not soaked) rice sticks into the oil and they will almost instantly puff up and become crisp. Remove with a skimmer to a paper towel lined baking sheet and repeat with remaining noodles. Remove most of the oil from the pan, leaving just enough to evenly coat the bottom of the pan. Heat and now add the marinated chicken and cook and stir about 5 minutes, or until chicken is done. Add the slivered garlic, hoisin or soy sauce, sesame seeds, salt and pepper and stir-fry about 2-3 minutes or so. Remove to a bowl and set aside to cool.
When ready to make the salad, combine the green onions, lettuce, cilantro and cashews in salad bowl. Toss in the cooled chicken and the crispy noodles. Add more soy sauce if needed...

Recipe created 2014-09-30.

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