Real Recipes From Real Home Cooks ®

chinese chicken salad

(2 ratings)
Recipe by
Mama Robin
Dana Pt, CA

I love to make this for company!! It's SO good you'll want seconds and thirds! It's very light and super flavorful. You can serve as a whole meal in the summer when it's too hot to cook. (or eliminate the chicken and just serve as a great salad)

(2 ratings)
yield 6 -8
prep time 1 Hr
method No-Cook or Other

Ingredients For chinese chicken salad

  • 5
    chicken breasts cooked & boned (sliced or shredded)
  • 1
    lettuce head sliced or shredded
  • 1 pkg
    rice sticks or mai pan (you can substitute chow mein noodles if you're in a hurry)
  • 1/2 c
    bean sprouts
  • 1/4 c
    green onion (finely chopped)
  • 6 Tbsp
    almonds (chopped & toasted)
  • 6 Tbsp
    sesame seeds
  • 1 can
    mandarin oranges (optional)
  • 1 tsp
    dry mustard
  • 4 Tbsp
  • 2 Tbsp
    soy sauce
  • 2 tsp
    sesame oil (this adds a great flavor)
  • 1/3 c
    salad oil
  • 6 Tbsp
    rice vinegar

How To Make chinese chicken salad

  • 1
    I usually make the dressing first and set aside. Toast almonds and sesame seeds at 450 for approx 5-7 min. WATCH THEM - THEY BURN QUICKLY!
  • 2
    Place sliced lettuce, onions, sprouts, oranges & chicken in large bowl.
  • 3
    Deep fry rice sticks (Mai Pan) until puffed: pour salad oil into pan about 3" deep - heat to 450-500 break Mai Pan into small 3" portions put into hot oil until they puff up (this only takes seconds if the oil is ready) remove AS SOON as they stop puffing and place on paper towel to drain oil. [You can skip this step if you're using Chow Mein Noodles]
  • 4
    RIGHT BEFORE serving, top salad with rice sticks (or chow mein noodles) toasted almonds and sesame seeds. Add dressing, toss & enjoy!!