"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chinese Chicken Salad Recipe

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

Melissa Morauer
Added: Wednesday, July 23, 2008


4 boneless, skinless chicken breast halves (about 1 1/2 lbs total)
3 tbsp soy sauce
1 c mayonnaise
1 tbsp sugar
3 tbsp rice wine vinegar
2 tbsp Asian sesame oil
2 tbsp soy sauce
Pinch of cayenne pepper
3 cloves garlic, chopped
1 piece fresh ginger, about 1 inch long, peeled & minced
1 bunch cilantro, leaves only (about 1 cup)
1 head iceberg lettuce, chopped
3 medium carrots, peeled and grated
1 1/2 c crispy chow mein noodles
1/3 c Caramelized Almonds or slivered almonds, toasted
1 tbsp sesame seeds, toasted

To poach the chicken breasts:
Put the breasts in a medium saucepan with the soy sauce and just enough water to cover the chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then shred the meat into bite-sized pieces.
To make the dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.

Number Of Servings:
Number Of Servings:
Serves 6 as a first course or 4 as a main course
Personal Notes:
Personal Notes:
Recipe courtesy of SFFD, Terry Woo, Airport Rescue 1




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