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Chinese Chicken Salad Recipe

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

Margaret Rossi
Added: Thursday, April 30, 2009


1.5 lb. chicken breast, cooked & shredded
2 sm. carrots, slivered julienne-style
2 hearts Romaine lettuce sliced thin
4 spring onions, thinly sliced
2 stalks celery, sliced paper thin
2 (11 oz.)cans mandarin oranges, drained
2 bunches fresh cilantro chopped

4 tbsp. sugar
2 tbsp. sesame seed oil
1 tsp. pepper
2 tsp. salt
3 tbsp. white vinegar
3 tbsp. red wine vinegar

1/2 cup on toasted slivered almonds
2 tbsp. toasted sesame seeds
1 cup chow mein noodles

Combine lettuce, carrots, scallions, cilantro, and celery. Add shredded chicken and toss to blend. Chill.

Just before serving, layer mandarin oranges on top on salad, add slivered almonds and sprinkle on the sesame seeds. Blend dressing ingredients again, gradually pour dressing over salad. Top with Chow Mein noodles. Enjoy.

Combine dressing ingredients in a small saucepan and heat on low heat just until sugar dissolves. Remove from heat and add 1/2 cup oil and chill. Half of the dressing should be enough for this size salad.

Personal Notes:
Personal Notes:
I selected this recipe because Kaipo's mother loves it.
From Kaipo Rossi's Tutu (Grandma)




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