Recipe

The Best Chinese Chicken Salad Recipe

Add Step-by-Step Photos	Annieamie / All my dishes 1 year, 10 months ago Here is a great recipe that's easy and made a day before you're ready to serve it. There is no dressing as the chicken marinates overnight in your refrigerator. This salad will never get soggy as do so many other salads of this kind. There are two ... More Prep:15m Cook:20m Servings:12	Annieamie
	best easy no dressing made a day ahead

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Ingredients

MARINADE:

1/4 cup of sesame oil

1/4 cup white vinegar ( Do not use rice wine vinegar! )

1/3 cup granulated sugar

Ingredients for salad:

2 heads of Iceburg lettuce, torn or cut into bite size pieces! ( if you are going to take this to a picnic where the lettuce might not be kept cold, use CABBAGE, cut like cole slaw.)

1/2-1 cup toasted almonds ( toast in oven at 350 degrees for about 12 minutes! )

1 bundle of green onions or scallions (or more!), chopped

1/4 cup toasted sesame seeds

2 packages of skinned and boneless chicken breasts ( about 6-8 breasts )

2 packages of Chinese WonTon skins / wrappers (If you can't find these, you can use egg roll skins)

Salt and Pepper

Oil to fry the won ton wrappers in.. I use Canola or Peanut oil.

Directions

The day BEFORE your event or meal, prepare the marinade.

Pour the marinade either in a bowl with a well-sealed top or into a ziplock-style baggie.

Broil your chicken breasts after a good sprinkling of salt and pepper until cooked throroughly.

Remove chicken from heat and cool.

When the chicken has cooled, hand shred the breasts into bite sized pieces or strips.

Place the chicken in the marinade mixing well and refrigerate for at least six to eight hours or until the next day.

On the day you wish to serve your salad, prepare a frying pan or a small pot to try the wonton strips in.

Heat the oil over a high heat.

Slice your wontons, cutting a stack of several won tons into match-size strips or thicker if you prefer. I cut about 8 strips out of each square of dough, cutting through at least 12 wonton squares at the same time.

Fry the wonton in small batches and watch them well as they will brown quickly.

Cook each batch until they are a light golden brown color and drain over paper towels. (Cook as many as you like as they add a great crunch to the salad as well as flavor!)

*For the salad, layer in the following manner in a very large wide bowl:

Torn or shredded lettuce (or cabbage for an outdoors event or potluck)

The chicken strips (Just remove chicken with tongs directly from bag. You do not have to drain the chicken as it absorbs the marinade but if you have excess marinade, you do not need to use it.)

Sesame seeds

Almonds

Green onions

The fried won ton skin strips

*Do not toss the salad as its not necessary.

**I stole this pic from the WEB and forgot where ;)

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Comments

pleclare 1 year, 10 months ago said:
This sounds great!! Thank you

nemo 1 year, 9 months ago said:
This sounds so YUMMY!!

liuzhou 1 year, 7 months ago said:
You say not to use rice wine vinegar. Why not? What should we use?

noir 1 year, 7 months ago said:
Wonderful! :)

haolewife 1 year, 6 months ago said:
YUM!

annieamie 1 month, 1 week ago said:
You use vinegar, plain "white vinegar." The rice wine vinegar is sweet. As there's sugar in the marinade for the chicken, you do not need to add another sweet flavor to the recipe.

This not a salad that gets soggy as there is no oily dressing that is poured over the lettuce. When the cooked and shredded chicken is in the marinade overnight, the chicken absorbs some of the liquid.

You need no other liquids on the salad. Once you taste the finished recipe, you'll see what I mean and I hope you'll enjoy this as much as the many people who have tried it over the years. This is usually a hit at parties and picnics throughout the year and people always ask for the recipe.

The combination of ingredients along with the layering and preparation of the chicken really do make this a REALLY GOOD Chinese Chicken Salad.

maywest 1 month ago said:
Thanks all the flavors seem just great to me and i cant wait to try this one out we have pot lucks every two weeks when the snow birds are here and i always look for that something that sounds good to me that they wount make and if there are any left overs i know i will enjoy them. thanks

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