Chinese Chicken Salad Recipe

From Dorothy McNett's Recipe Book.

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Photo of Chinese Chicken Salad recipe

Chinese Chicken Salad

From Dorothy McNett's recipes at

2-3 skinned and boned chicken breasts
Chinese Marinade, about 2-3 teaspoons

1/2 (or more) 7 - 8 oz. package bean thread noodles..(aka mung beans, cellophane noodles, bean vermicella)
vegetable oil for frying the noodles

2 cloves garlic, slivered
2 tablespoons sesame oil
2 tablespoons hoisin sauce
2 tablespoons sesame seeds
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 bunch green onions, slivered
1 head lettuce, shredded
1 cup cilantro, snipped
1/2 cup chopped cashews

Place the chicken breasts in a microwave safe baking dish and spread with the Chinese Marinade. Cover with waxed paper. Microwave at medium high for 5 minutes. Turn chicken pieces over. Microwave another 3-4 minutes, or until done. Allow to cool enough so that you can tear the chicken into strips. In meantime, put enough oil in a wok or stir-fry pan to a depth of about 2 inches. Heat to 375 degrees. Add the noodles, a little at a time. When they come to top of oil, remove and drain on paper towel. Set aside. Remove all but a bit of the oil in the wok. Heat the oil in the wok or stir-fry pan and cook the garlic briefly but do not let it brown. Add the sesame oil and then the cut up chicken and cook and stir to crispen it. Add the hoisin, sesame seeds, pepper, and a little salt. Set aside to cool, or go ahead and toss it into the salad and serve it warmi.

When ready to serve, combine in a salad bowl the slivered green onions, lettuce, noodles, cooled chicken, cilantro, and cashews. Toss and serve, adding soy sauce if needed.

Recipe created 1998-01-19.

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