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Chinese Chicken Salad by

Source: Sylvia



4 cups shredded lettuce
1 cup shredded cooked chicken
1/2 cucumber, peeled, seeded and cut into matchstick pieces
1 small carrot, cut into matchstick pieces
1/4 cup bean sprouts
2 T. shredded pickled ginger (optional)

1/2 cup sliced almonds

3 T. vegetable oil
1 t. minced fresh ginger
1 clove garlic, minced
2 green onions (including tops), cut into 1-inch slivers
1/4 cup rice vinegar
3 T. soy sauce
1 T. honey
1 t. each sesame oil and chili oil
Dash of white pepper

1 oz. rice stick noodles, broken in half



Combine salad ingredients in a large serving bowl and toss well. Cover and refrigerate.

Spread almonds in a shallow baking pan and roast in 350 degree oven for about 5 minutes or until golden brown, shaking pan occasionally. Set aside.


Place a small saucepan over medium-high heat until hot. Add 3 T. oil, swirling to coat sides. Add ginger, garlic, and green onions; cook, stirring, for 1 minute. Add vinegar, soy sauce, honey, sesame oil, chili oil, and white pepper Cook, stirring, until mixture comes to a boil. remove from heat and set aside.

Set wok in a ring stand and add oil to the depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees. Add rice stick noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels.

Drizzle dressing over salad; toss until well mixed. Just before serving, mix noodles and toasted almonds into salad. Serve at once, while noodles are still crisp.


Bean thread noodles are a good substitute for rice stick noodles. Both of these puff up instantly when dropped into hot oil, so cook in small batches.

Servings: 4

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