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Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad is from Linda's 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds chicken parts ( I often use a whole, cut- up chicken which has more meat)
Chicken marinade-2 T soy sauce
1 T sherry
1 tsp sugar
2 tsp minced garlic
2 tsp minced, fresh ginger

1- 2oz package bean threads
2 stalks green onions
1 medium head iceberg lettuce
1 bunch cilantro
½ tsp dry mustard
½ tsp salt and pepper
1 T salad oil
2 T sesame oil
2 T soy sauce
1-2 T vinegar
3 T toasted, sesame seeds
Directions:
Directions:
Preparation- Combine marinade ingredients and pour over chicken. Place chicken in refrigerator for several hours. Bake skin side up in 350 degree oven 45 minutes. Cool and shred chicken into small pieces. Deep fry bean thread in small batches in 2 cups oil. Take out and drain on paper towel. Shred green onions and lettuce. Wash and cut coriander into 1 inch lengths.
Assembling: Place chicken, lettuce, green onions, and cilantro in large bowl. Mix with dry mustard, salt & pepper. Toss well. Mix the dressing together- sesame oil, salad oil, soy sauce, and vinegar. Add to lettuce bowl. Add toasted sesame seeds and ¾ of fried bean threads. Mix. Top with remaining bean threads.
Do ahead- Bake and shred chicken and deep fry bean threads the day before. Store bean threads in an air tight container. Shred the greens early in the day and keep in plastic bags, Toss salad just before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
overnight and a couple hours
Personal Notes:
Personal Notes:
I often double the dressing in a salad dressing carafe. Then you can add more dressing at the table.
I toast the sesame seeds in the toaster oven ahead of time. I usually marinate the chicken overnight in the frig.

 

 

 

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