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4 votes | 11145 views

This is a tasty Chinese chicken salad that I've adapted and added to over time. The original recipe did not call for cabbage, but I like the crunch it gives. Enjoy!

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Servings: 6-8
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Ingredients

Cost per serving $2.02 view details

Directions

  1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a bowl. When the chicken is cooked and shredded, add it to the dressing so it can soak it up.
  2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. Make sure to add them to the oiled part of the pan, or the noodles will quickly harden. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  3. In a large bowl combine the lettuce, cabbage, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles, chicken, dressing, and toss. Serve in salad bowls.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 202g
Recipe makes 6 servings
Calories 453  
Calories from Fat 185 41%
Total Fat 20.85g 26%
Saturated Fat 3.62g 14%
Trans Fat 0.35g  
Cholesterol 59mg 20%
Sodium 348mg 14%
Potassium 337mg 10%
Total Carbs 43.09g 11%
Dietary Fiber 1.5g 5%
Sugars 9.91g 7%
Protein 21.44g 34%

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Reviews

  • John Spottiswood
    July 2, 2009
    This is an excellent Chinese chicken salad. Consider taking this to a pot luck this summer...it will be a hit!
    I've cooked/tasted this recipe!

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