"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark/Donna Dabney
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound skinless, boneless chicken breast
2 cups shredded Nappy cabbage
1.5 cups each julienned red, yellow and green bell peppers
1/4 pound asparagus, cut into 1 in pieces, blanched
1 cup bean sprouts
1/3 cup lemon juice
1 garlic clove, minced
1 tablespoon finely shredded fresh ginger
1/2 tsp. red pepper flakes
3 tablespoons reduced-sodium soy sauce
2 tablespoons Oriental sesame oil
1lb linguine, cooked, drained and cooled
1 small honey dew mellon with rind removed, cut into thin wedges

Directions:
Directions:
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 min, or until the chicken is cooked through.
Drain the chicken, set aside to cool

2.Cut the cooled chicken into thin strips and transfer to a medium -size bowl. Add the cabbage, pepper, asparagus and bean sprouts.
3. For the dressing, in a small bowl, stir together lemon juice, garlic, ginger, red pepper flakes, soy sauce and sesame oil. Pour the dressing over the chicken mixture and toss to combine. Mound the linguine on a platter and top with the chicken mixture. Surround the salad with honey dew wedges

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
about one hour
Personal Notes:
Personal Notes:
While the chicken is cooking, I prepare the asparagus and just blanch it in the same pan to save washing an extra pan.

 

 

 

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