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Chinese Chicken Salad Recipe

Photo by: Taste of Home

This recipe is one I bring often to potlucks and get-togethers. I always return home with an empty dish.—Iko Amino, Chicago, Illinois

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6-8 Servings
Prep/Total Time: 25 min.

Ingredients

DRESSING:
1/4 cup peanut oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cooked and cooked
4 green onions, thinly sliced
1 small head iceberg lettuce, chopped
8 ounces wonton skins, sliced into strips and deep-fried or 2 cups chow mein noodles

Directions

Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled. Yield: 6-8 servings.

Chinese Chicken Salad published in Reminisce July/August 1991, p31

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.