Touch Hearts to Rate
3 votes | 5211 views

This is an old recipe. There are countless variations of Chinese Chicken Salad recipes. Though slightly modified from the original we recevied this one is a classic. My wife got the recipe at a pot luck she attended at work over 35 years ago. We ate it frequently when our kids were small. They probably grew weary of eating it so much. It is relatively cheap and makes a week night meal for 4 people reasonably quickly. It is tasty! I'm sure many others are posted on CES but this is our version. As for wine; the sweetness of the dressing holds up to something a bit sweet. We opted for Jacuzzi 2009 Gilia's Vernaccia from Sonoma Valley.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.37 view details
  • 18 oz iceburg lettuce; shredded or chopped (1 large head).
  • 1 bunch, green onions, chopped
  • 2 Tb sesame seeds, toasted
  • 1 cup cashews
  • 5 oz sliced water chestnuts, rinsed and drained ( 1 can)
  • 2 oz rice sticks, fried and drained
  • 16 oz boneless chicken breasts (2 large)
  • 1 cup cilantro, chopped
  • Cannola oil, for frying rice sticks
  • 4 oz Mandarin Orange segments (optional)
  • Dressing:
  • 1/3 cup rice wine vinegar
  • 3/4 cup cannola oil
  • 3 Tb sugar
  • 2 tsp salt
  • 1 1/2 tsp pepper, ground
  • 3 Tb sesame oil


  1. Poach chicken in 2 Tb each rice wine, soy sauce and a sprinkling of lemon pepper. Add water to cover and poach for 10-12 minutes or until done. Remove from liquid; drain and cool. Shred or cut into chunks when cool.
  2. Combine dressing ingredients and set aside.
  3. Fry rice sticks in oil. You may need to cook in batches depending on the size of skillet used. They cook almost instantly so be careful they don't burn. Remove and drain on paper towels.
  4. Mix salad ingredients in large bowl. Top with rice sticks and sprinkle with cilantro.
  5. Serve dressing seperately at table.
  6. Salad is ready for service.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Jul 29 »
Today - Jul 29
Jul 30 - Aug 05
August 6 - 12
August 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 264g
Recipe makes 4 servings
Calories 646  
Calories from Fat 320 50%
Total Fat 36.96g 46%
Saturated Fat 7.36g 29%
Trans Fat 0.11g  
Cholesterol 58mg 19%
Sodium 1449mg 60%
Potassium 702mg 20%
Total Carbs 53.01g 14%
Dietary Fiber 3.2g 11%
Sugars 14.09g 9%
Protein 27.87g 45%



  • Kristy Brazelton
    January 23, 2012
    Hi Dad: I never tired of this salad. We eat it in my house often! I hate to admit it; hearing that this recipe is as old as me makes me feel old!
    I've cooked/tasted this recipe!

    Leave a review or comment