Graces Awesome Chinese Chicken Salad Recipes

CHINESE CHICKEN SALAD

Steps:

• Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
• Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
• While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
• Put everything in a salad bowl and toss very well with dressing (you may not use it all).
• This is good with soft rolls or sesame crackers.

GRACE'S AWESOME CHINESE CHICKEN SALAD

Steps:

• Heat oil in a wide frying pan over medium-high heat. Crumble noodles (do not use seasonings); add crumbled noodles with almonds and sesame seeds to hot oil. Cook, stirring until browned (3 to 4 minutes).
• Lift out mixture from frying pan; drain.
• In a salad bowl, combine noodle mixture, chicken, cabbage and onions. Season with salt to taste.
• Mix together ingredients for Rice Vinegar Dressing and pour over salad; toss lightly until well coated.
• Serve within 1 hour of mixing.

DOM'S CHINESE CHICKEN SALAD DRESSING

Steps:

• Heat vinegar in a non-reactive pan over medium heat.
• Add water and sugar, and bring to a boil.
• When sugar is dissolved, remove from heat.
• Add plum sauce, soy sauce, ginger, garlic, and sesame oil.
• Refrigerate overnight.

DRESSING FOR CHINESE CHICKEN SALAD

Steps:

• **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
• It is not absolutely necessary for the recipe, but it makes everything stick together much better.
• If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
• Combine oils and gum tragacanth in blender on high speed.
• Return oil mixture to measuring cup.
• Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
• With blender running, add oil in a slow stream until dressing is emulsified.
• Add sesame seeds, and pulse a couple of time to mix.
• Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
• Makes about 12 3-Tbsp servings.
• Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.

CHINESE CHICKEN SALAD & DRESSING

Steps:

• Sift sugar& mustard together.
• Slowly add vinegar until smooth (whisk).
• Place mixture on top of double boiler (or use diffuser under a regular pot instead).
• Cook& stir on low until sugar is melted.
• Stir in soy sauce, ginger, garlic and blend well.
• Stir in oils.
• Add lemon juice, salt& pepper.
• Remove from stove, cool and refrigerate at least 4 hours.
• Combine salad ingredients and drizzle dressing over top.

DOM'S CHINESE CHICKEN SALAD

Steps:

• In a salad bowl, combine chicken, lettuce, onion, celery, water chestnuts, bean sprouts and cilantro.
• Drizzle dressing over mixture and toss lightly.
• Add bean thread noodles and toss very lightly.
• Top with sesame seeds and cashews.
• NOTE: To deep-fry bean thread noodles, pour about 2" of vegetable oil in a skillet and heat on medium-high heat. To test temperature, drop in a single noodle. If it puffs up, oil is ready. Cook in small batches. As they puff, push them down and turn them to be sure they are all cooked. When they stop crackling (about 30 seconds), remove with a strainer and drain on paper towels.