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Chinese Chicken Salad Recipe

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

Lyndsey Blackburn


2 to 2 ½ cups cooked chicken, diced
lettuce (I prefer to use ¾ head of iceberg, ½ head of romaine, and 2-3 handfuls of baby spinach)
¼ to 1/3 cup of sliced green onion
1 Tbsp butter
6-8 oz sliced almonds
¼ cup sesame seeds

¼ cup sugar
¼ cup white vinegar
½ cup oil
1 ½ tsp salt
1 Tbsp soy sauce
½ tsp ground ginger

Tear lettuce into bite-size pieces; toss in green onion.
In a small skillet, melt the butter, and sauté the almonds and sesame seeds – want a little color.
Add cooked chicken to lettuce.


In a small saucepan, heat the first 4 ingredients together over low heat until sugar dissolves.
If you have a hand-held immersion blender, then add the soy sauce and ginger and blend well.
If not, transfer the vinegar/oil mixture to a jar with a tight-lid, and then add the soy sauce and ginger,
and shake well.
Let the dressing cool slightly.
Pour over the lettuce; toss well. Add chow mein noodles (1 cup) if you like.
This is great salad for the summer!




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