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Full Online Book HomeLearning KitchenSalads And Dressings - Chinese Chicken Salad Recipes By Sue Freeman
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Salads And Dressings - Chinese Chicken Salad Recipes By Sue Freeman Post by :nbdesign Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2571

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Salads And Dressings - Chinese Chicken Salad Recipes By Sue Freeman

2 Chicken breasts
10 oz. Chicken broth
1 small package of almonds
1 cup sesame seeds
1/2 cup cooked and crumbled bacon
1 Head of lettuce, sliced thin
3 Scallions, sliced thin
1/4 cup Salad oil
juice of 1 lemon
4 tbl. sugar
1/2 tsp. salt
1/4 black pepper


Simmer chicken breasts in chicken broth until meat istender, cut into small strips or dice size pieces.

In a frying pan, toast almonds and sesame seeds in a small amount of butter (or oil).

Combine chicken, almonds, sesame seeds, lettuce and scallions. Just before serving toss salad with the dressing(recipe below) and add noodles and bacon.

Makes 3-4 servings.

Dressing: Combine last five ingredients in a jar, shake well.



---------- Recipe via Meal-Master (tm) v8.02

Title: Chinese Chicken Salad
Categories: Chinese, Chicken, Salads
Yield: 1 servings

---------------------------SALAD---------------------------
2 (3 oz.) pkgs Top Ramen soup mix, chicken
1 Small head cabbage, chopped or shredded, about 8 cups
4 Green onions, chopped, about 1 1/4 cups
1 cup Toasted almonds
2 cups Cooked, cut up chicken

Dressing:
1/2 cup Vegetable oil
2 tbl. Rice vinegar
2 tbl. Sugar
2 tbl. Soy sauce
Flavor packets from soup
2 tbl. Toasted sesame seeds


To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken.

To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad.

TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor.



---------- Recipe via Meal-Master (tm) v8.04

Title: Ken's Chinese Chicken Salad
Categories: Salad, Oriental, Poultry
Yield: 6 servings

1 Plain roasted chicken -(about 2 1/2 lb.)
8 oz Fresh bean sprouts
2 medium Cucumbers
1 Carrots (or double amount)

Dressing:
3 tbl. Sesame paste -or peanut butter
2 tbl. Finely chopped scallions
2 tsp. Sesame oil
2 tbl. Chinese white rice vinegar or cider vinegar
3 tbl. Light soy sauce
1 1/2 tbl. Finely chopped garlic
1 tsp. Salt
2 tsp. Sugar
2/3 cup Chicken stock
1 tbl. Rice wine or dry sherry


Trim the bean sprouts at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside.

Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots.

Combine all the ingredients for the dressing and mix them thoroughly. Pour the dressing all over the chicken and vegetables and mix well.



Chinese Chicken Salad In Wun Tun Baskets

1/4 cup Sugar
1/4 cup Vinegar
1/4 cup Salad oil
2 1/2 tsp. Salt
1/2 tsp. Brown sugar
2 lb. Chicken breasts or thighs -- cooked and shredded
6 oz. Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce; shredded
1 Green onion; sliced
1/2 cup Slivered almonds; toasted


Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix well. Pour over chicken, marinate for at least 20 minutes or longer.

Heat oil to 375 F.

Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets.

Place baskets on a platter lined with lettuce. Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately.

Makes 10 servings.

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1 pound chicken, cooked and shredded 2 oz. Py-Meifun noodles (Chinese rice sticks) 1 head lettuce, shredded 4 stalks green onion, chopped 1 stalk celery, very thinly sliced small bunch cilantro, chopped (optional) 3 radishes, thinly sliced (optional) 2 tbsps. almonds, toasted and chopped 2 tbsps. sesame seeds, toasted 1 pkg. frozen peas, drained Break noodles into small portions and deep fry in hot oil until noodles puff up. Use 2 spoons and turn so entirenoodle cooks. Remove and drain. Combine ingredients and toss with dressing just before serving. Dressing:2 tbsps. sugar 1 tsp. salt 1/2 tsp.
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