Wednesday, July 8, 2009

WDW- Chinese Chicken Salad

blanchet 007

I promised awhile back I would post the recipe for Chinese Chicken Salad that I got many years ago. With summer here in full swing, and long hot days, this is a great go-to cool and refreshing dinner. I roasted some chickens this week, but if you don't want to turn on the oven, take advantage of a store-bought roasted chicken or grab a package of "Just Chicken" from Trader Joe's (one of my favorite convenience items). King's Hawaiian rolls are a great accompaniement to this salad.

The recipe I have calls for Iceburg lettuce, which my children delight in (must be their innate ability to detect the food with the least nutritional value). You can substitute Romaine, or even green cabbage, shredded finely.

The dressing is the bomb. You will need sesame oil and rice vinegar which you can get at TJ's. I love love love this dressing.

And, to make this salad really the bomb, try this special touch: take refrigerated won ton wrappers, cut into thin strips and fry in oil until crisp. Toss into the salad...mmm.


Enjoy!

Chinese Chicken Salad

Salad:
1 roasted chicken, shredded
1 head Iceburg lettuce, shredded
1 bunch green onions, chopped (green tops only)
1 cup toasted sliced or slivered almonds
1 can mandarin oranges, drained
3 Tbsp. sesame seeds, optional

Dressing:
6 Tbsp. sugar
1 ½ tsp. salt
1 Tbsp. pepper
¾ cup extra light olive oil
3 Tbsp. sesame oil
9 Tbsp. rice vinegar

Combine all salad ingredients in a large bowl.
Combine all dressing ingredients in a shaker container. Dressing can be made ahead and refrigerated.

Toss salad with dressing and serve immediately.




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