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Chinese Chicken Salad
This is a tasty Chinese chicken salad that I've adapted and added to over time. The original recipe did not call for cabbage, but I like the crunch it gives. Enjoy! Ingredients
- 4 tablespoons brown sugar
- 4 teaspoons soy sauce
- 1 tablespoon sesame oil (optional)
- 1/4 cup vegetable oil
- 6 tablespoons rice vinegar
- 1 (8 ounce) package dried rice noodles
- 1 head iceberg or romaine lettuce - rinsed, dried, and chopped
- 1/2 head cabbage, chopped
- 4 boneless chicken breast halves, cooked and shredded
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
- 1 carrot, chopped
- 2 celery stalks, chopped
- 1/2 bunch cilantro, chopped
Directions
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a bowl. When the chicken is cooked and shredded, add it to the dressing so it can soak it up.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. Make sure to add them to the oiled part of the pan, or the noodles will quickly harden. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the lettuce, cabbage, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles, chicken, dressing, and toss. Serve in salad bowls.
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Reviews
This is an excellent Chinese chicken salad. Consider taking this to a pot luck this summer...it will be a hit!
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