"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda and Nick Supron


2 Whole Chicken Breasts (3 or 4 boneless halves)
1 cup diagonally sliced celery
1/3 lb. rice noodles (rice vermicelli, available at oriental markets)
1 small head of lettuce
3 tablespoons toasted sesame seeds (in toaster oven)
3 tablespoons chopped toasted almonds
1 small cucumber diced (peel, cut lengthwise, scoop out seeds)
1 bunch chopped green onions

Dressing: (can use 3 Tablespoons to marinate chicken prior to cooking)

6 tablespoons sugar
7 tablespoons rice vinegar
2 teaspoons salt
1 teaspoon msg (if desired to thicken)
teaspoon white pepper
teaspoon Five Spices (sold as that)
1 teaspoon lemon juice
cup oil

Mix together. Pour over salad

Steam chicken 20 minutes. Cut in pieces. Fill wok or large fry pan with oil (till very hot). Break vermicelli in half. When oil is hot put vermicelli in wok. It must puff up instantly (3 seconds). Remove.

Mix ingredients, toss with dressing.




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