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Chinese Chicken Salad Recipe

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

Lindie Black (Larry Hickey Sr.'s Sister)
Added: Tuesday, September 1, 2009


4 chicken breasts (boiled, grilled or baked)
Soy Vey Chicken Salad dressing
1 bunch Fresh Cilantro
1 bunch Green onions (just the green part.. not the white part)
1 package refrigerated Chinese noodles
Chinese mustard powder
Crushed red pepper

Let the chicken cool - then bone and shred it into a medium sized bowl. Mix 1 cup of the dressing with, about a tablespoon of sugar, a half teaspoon of crushed red pepper and about a teaspoon of Chinese mustard powder. Pour over the chicken.. and mix.. then cover and chill at least an hour or overnight. This makes enough chicken for at least 4 huge servings. So we get two meals out of it easily. If you want to serve the entire amount, you’ll need to double the amount of veggies.
When you're ready to serve. Tear up lettuce in small pieces (we use about a full head - which makes about 3 servings) in a huge bowl (I use an the top of my cake keeper, or I use my huge soup pot, to mix this up in). Chop cilantro and thinly slice the green part of the onions, and add to lettuce. Toss everything together.
You’ll find the noodles in the vegetable section of the grocery store, by the wonton/egg roll wrappers. Cut noodles into 1/4 inch pieces and fry in about 1/4 to 1/2 inches of hot oil, (you'll need to do this in two batches).. til golden.. and drain on paper towel.
Mix 1/3 cup of dressing with about a tablespoon of sugar, 1 tsp Chinese mustard and 1/2 teaspoon of crushed red pepper. Mix really well, and toss with lettuce mixture. Add one half of chicken mixture, toss really well again, then add at least half of the fried noodles and toss. Top each serving with a handful of fried noodles.




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