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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad is from From the Kitchen of Sheryle Smith, 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!
Category:
Category:
 

Salad
Ingredients:  
Ingredients:  
1 head iceberg lettuce, shredded thin
⅓ pkg rice sticks (mai fun), deep fried in oil
3 green onions, sliced thin
1 small pkg sliced almonds, toasted
¼ cup sesame seeds, toasted

1 tsp fresh ginger or ginger powder
3 bone-in chicken breasts with skin

DRESSING:
4 Tbsp sugar
2 tsp salt
2 tsp ajinomoto (monosodium glutomate)
1 tsp fresh ground pepper
½ cup oil
2 Tbsp sesame oil
6 Tbsp Seasoned Rice Vinegar
Directions:
Directions:
Boil chicken breasts with ginger for 20 minutes.
Drain and cool slightly.
Shred into small pieces.

Combine dressing ingredients (best made the day before).
Chill.
Shake well. It should be creamy.
Add just before serving.

 

 

 

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