Ultimate Asian Chicken Salad

By Arlene Marshall (TwinLakesChef) on June 25, 2010

Sometimes the desire to re-invent a recipe arises. Chinese Chicken Salad has always been a favorite in our family . . . last week the light bulb came on . .we can do better!

You take that first bite . . .it hits the taste buds . . . bland chicken in a salad that is supposed to have big flavor. The first step was to change that.

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Simple Baked Asian Chicken

The chicken can be prepared a couple of days ahead of time and refrigerated or even frozen if you want to be way ahead!  The rice sticks should also be prepared ahead of time.

Assemble the Ingredients2010-06-14/TwinLakesChef/ca1791

On dinner plates arrange:

Salad greens of your choice; we often use romaine but recently enjoyed a plastic box of 4 small heads of Petite Tango, Petite Gem & Petite Oak lettuces.

Arrange over the greens:

  • Thin slices of colored bell pepper
  • Toasted sesame seeds
  • Sliced toasted almonds
  • Mandarin Oranges
  • Sliced green onions
  • Minced cilantro

 

Wrap plates with plastic wrap & refrigerate up to 1 day ahead.

The rice sticks come packaged similar to this; just pick a pan a little smaller than your salad plate; fill pan about 1/3 of the way up with oil and bring to at least 375 degrees. Pull apart the rice sticks. . . really . . . pull them apart! They will fly everywhere . . . they come so densely packed that they won't puff right unless you do. We would even suggest you do a small test batch as you will be amazed at how much they puff up . . like magic. Be prepared with paper towels nearby for draining a utensil for scooping them out.

Drop in the hot oil . They will sizzle and puff instantaneously-flip over for just two seconds - pull them out to drain.  Ziplock after cooling and they will keep for a very long time at room temperature.

 

2010-06-14/TwinLakesChef/a81d77

Assemble ingredients for dressing

 2010-06-14/TwinLakesChef/455c72

 

We did an adaptation to the Spicy Soy Dressing here:

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Chicken Salad with Spicy Soy Dressing

  • 3 T vinegar
  • 2 T sugar
  • 1 T light soy sauce
  • 1/2 tsp ginger powder Substitute 1 T fresh grated ginger (We actually used 2 T fresh as we prefer big ginger flavor)
  • 1 clove garlic, finely minced
  • 1/2 tsp sesame seed oil
  • 1/2 tsp cayenne pepper Substitute 3/4 tsp to 1 tsp hot chili oil (Again, amount of heat is a personal preference)
  • 1 cup mayonnaise Substitute reduced calorie mayonnaise

Blend well with your favorite blending gadget & refrigerate.

2010-06-14/TwinLakesChef/9faa68  Bon Appetite!

 

 

 

At serving time, pull the dinner plates from the refrigerator and unwrap.

 

Arrange the chicken strips over the top.

 

Pour dressing on salad.

 

Crown with the puffed rice sticks.

 

 

  


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Comments and discussion:
Subject Thread Starter Last Reply Replies
YUMMY to MY TUMMY Boopaints Jun 28, 2010 7:15 PM 3

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