Chinese Chicken Salad

[KimKelly]

I'm still planning the menu for our July luau and am looking for a Chinese Chicken Salad recipe. I've done a bit of searching, but haven't come across a good one. Anyone got one? After this I think I've got the munu whipped! Now ... if only I had a couple of extra hands to whip it all up!

Aloha,
Kim

[Deanna]

Let me be the FIRST to offer my services as caterer, dishwasher, valet car-parker, nanny, whatever you need! (I live in Kansas City and just LOVE San Diego!)

Seriously, I don't have a recipe along the lines of your request, but wanted to wish you a very successful party! I'll be waiting to hear the results... =^..^=

[Shirley Panek]

These aren't CL, but they're yummy.

* Exported from MasterCook *

Wong's Chinese Chicken Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- halved
cooking oil -- preferably peanut
oil
3 1/4 ounces cellophane noodles
11 ounces won ton wrappers -- (8 or 9 squares) cut into 1/8" strips
1 cup nuts (dry roasted peanuts -- almonds, or cashews)
1 head iceberg lettuce -- shredded
1 cup scallions -- cut diagonally into 1/2" strips
1/2 cup chopped parsley
Marinade
6 tablespoons dry mustard
3 tablespoons sesame oil
1 1/2 cups soy sauce, low sodium

Poach or steam chicken breasts 20 minutes or until barely tender. Do not overcook. Discard skin and bones; shred chicken with fingers into 2-inch pieces.

Heat oil to 350 degrees. Test oil temperature by dropping in a cellophane noodle. It should become opaque and "explode" instantly. Drop noodles, in small amounts, into oil. Upon "explosion" remove immediately with slotted spoon to drain on paper towels. Drop nuts in same oil; cook until lightly browned. Remove with slotted spoon to drain on paper towels.

To prepare marinade place mustard in small bowl. Gradually add sesame oil while stirring to eliminate lumps. Add soy sauce. Mix well. Marinate chicken in one cup marinade for 20 minutes only.

Arrange shredded lettuce on large flat platter. Layer won ton strips over lettuce followed by cellophane noodles. Layer marinated chicken over noodles. Sprinkle with scallions, nuts, and desired amount of remaining marinade. Garnish with chopped parsley and serve immediately.

Description:
"This ultimate Chinese chicken salad recipe comes directly from Hong
Kong"
Source:
"Noteworthy - A Collection of Recipes from the Ravinia Festival"
S(page):
""
Copyright:
"1986"

- - - - - - - - - - - - - - - - - - -

Per serving: 392 Calories (kcal); 20g Total Fat; (45% calories from fat); 35g Protein; 18g Carbohydrate; 93mg Cholesterol; 1903mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Noodles may be prepared several days in advance and stored in airtight container.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Mandarin Chicken Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
romaine lettuce -- 8-10 leaves, shredded in long pieces, chilled
3 ounces thin crisp chinese rice noodles
6 teaspoons sesame oil
2 chicken breasts -- cooked, cooled, julienned
5 scallions -- with tops, thinly sliced
1/2 cup chopped dry roasted peanuts
2 oranges -- sectioned or sliced
Dressing
6 tablespoons water
4 tablespoons soy sauce, low sodium
3 tablespoons sherry
4 teaspoons red wine vinegar
2 teaspoons sugar
1 1/2 large cloves garlic -- minced
2 tablespoons fresh ginger root -- peeled and chopped
4 tablespoons peanut butter, creamy

In jar with tight-fitting lid combine all dressing ingredients except peanut butter. Mix in peanut butter with a spoon. Shake dressing vigorously until well blended.

Place chilled, shredded lettuce in shallow 9- or 10-inch glass bowl. Sprinkle 2 to 3 tablespoons dressing over lettuce. Spread noodles over lettuce. Spoon sesame oil onto noodles followed by 2 to 3 tablespoons dressing. Arrange chicken strips over noodles. Pour remaining dressing over chicken. Sprinkle scallions and nuts over top. Garnish with oranges. Serve immediately.

Source:
"Noteworthy - A Collection of Recipes from the Ravinia Festival"
S(page):
""
Copyright:
"1986"

- - - - - - - - - - - - - - - - - - -

Per serving: 384 Calories (kcal); 23g Total Fat; (54% calories from fat); 29g Protein; 14g Carbohydrate; 74mg Cholesterol; 617mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[KimKelly]

Thanks Shirley! Those both look excellent! I think I'm going to go with the Mandarin Chickin Salad though. Tomorrow (or the next day...) will be our test run. I appreciate your posting them for me.

Deanna ... as for your request ... I've been thinking about it. I've got the perfect job all lined up! http://www.cookinglight.com/bbs/biggrin.gif You could be our OTTL -
Official Tiki Torch Lighter! Come on out!

Kim

[Deanna]

PERFECT! Shall I bring my grass skirt and coconut shells?

[rissole]

Here is a Cooking Light recipe for Chinese Chicken Salad from the Jan./Feb. '93 issue. This is one of my favorite CL recipes, and I'm surprised it has never appeared in a best-of publication. (Note: I do not cook the chicken in the microwave as the recipe directs; instead, I broil it for several minutes on each side until done. Tastes better that way.)

Here you go:


Chinese Chicken Salad (from J/F '93 issue)

4 (4-oz.) skinned, boned chicken breast halves
1 tsp. salt-free lemon pepper
1/8 tsp. salt
5 cups thinly sliced cabbage
1 cup (2-inch) julienne-cut red bell pepper
1 cup diagonally sliced green onions
2 tsp. sesame seeds, toasted
¼ cupf

[rissole]

I guess this got cut off when I posted it last night--the bulletin board is acting so flaky. Hope this shows up okay.


Chinese Chicken Salad

4 (4-oz.) skinned, boned chicken breast halves
1 tsp. salt-free lemon pepper
1/8 tsp. salt
5 cups thinly sliced cabbage
1 cup (2-inch) julienne-cut red bell pepper
1 cup diagonally sliced green onions
2 tsp. sesame seeds, toasted
1/4 cup lemon juice
1/8 tsp. salt
2 Tbsp. sugar
2 Tbsp. cider vinegar
2 Tbsp. water
2 tsp. peeled, grated gingerroot
1 tsp. dark sesame oil
Dash of pepper
3/4 cup chow mein noodles

Place chicken in an 11x7x2-inch baking dish with thickest portions toward outside of dish. Sprinkle with lemon pepper and 1/8 tsp. salt. Cover with wax paper; microwave at HIGH 5 to 61/2 minutes or until chicken is done, rotating dish a half-turn every 2 minutes. Remove chicken from dish; let cool. Discard cooking liquid.

Using 2 forks, shred chicken into bite-size pieces. Combine chicken, cabbage, and next 3 ingredients in a large bowl; toss well, and set aside.

Combine lemon juice and next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Spoon onto individual plates; top with chow mein noodles. Yield: 4 servings (serving size: 2 cups salad and 3 Tbsp. noodles).