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Chinese Chicken Salad Recipe

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

Carol Lewis Foster
Added: Wednesday, September 24, 2008


2 1/4 lb. skinless chicken breasts, roasted and cut up (You can buy a roasted whole chicken if you prefer.)
2/3 c. sliced almonds, toasted at 350 for 6-8 minutes
2 oz. snow peas, trimmed and cut into diagonal thirds

1 T. sesame seeds, toasted in dry skillet over medium heat for 3-4 minutes
1 bag shredded cabbage ( 2 cups )
1 bag of romaine lettuce
3 scallions, thinly sliced ( white and green parts )
Wonton strips for garnish

1/4 c. rice vinegar
1 1/2 T. soy sauce
1 T. sweet Asian chili sauce
1/8 tsp. garlic powder or 2 garlic cloves, minced
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. Tabasco sauce
1/4 tsp. pepper
1/4 c. peanut oil
1 T. Asian sesame oil

Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready. Boil the snow peas until just bright green but still crisp, about 30 seconds. Remove and plunge into ice water to stop cooking. Drain.
Place cabbage, romaine and snow peas in a large bowl and toss. In another bowl, place chicken and 1/4 of dressing and toss to coat. Add chicken to the greens, and then add sesame seeds and almonds and enough dressing to coat. Toss well. Garnish each salad with scallions and wonton strips.




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