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November 1998 Issue
Salads Supreme
by Philip R. Gantt
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Chinese Chicken Salad

This recipe is for a basic Chinese chicken salad. Other vegetable ingredients may be added to this basic recipe to suit your taste. Some suggestions are bean sprouts, diced pieces of zucchini or yellow squash, red lettuce, cilantro, or a little Chinese cabbage. Other ingredients will lend additional color and flavor to the basic dish. Juice from a fresh lemon instead of vinegar would freshen the sweet and sour flavor of the dressing.
  • 1 T. sesame oil
  • 1 tsp. salt
  • 3 T. vinegar
  • ¼ tsp. pepper
  • 3 T. sugar
  • 2 chicken breasts, cooked and diced
  • ½ head lettuce
  • 3 green onions, diced
  • 1 pkg. rice noodles
  • Oil for frying
Cook the chicken by boiling for 45 minutes, or use leftover chicken from a previous meal. Prepare the rice noodles by frying in 1 inch of hot oil very quickly, preferably in a wok. Allow them to puff up, turning once if necessary. A long handled fork and slotted spoon work well for doing this. Remove immediately to drain on paper towels.

Combine the sesame oil, salt, vinegar, sugar and pepper to make a dressing. Set aside. Slice the lettuce into strips and toss with the green onions and dressing. Finally add the rice noodles and toss once more before serving.

  • Yields: 5 cups
  • Preparation Time: 15 minutes
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