Chinese-Style Chicken Salad
From: Ruthannw, New London, Iowa, USA
Comments: You may choose to add the dressing and crunchy noodles just before serving so that noodles do not get soggy.
Servings: 6 to 8
  • 6 to 8 chicken whites
Marinade
  • 1/2 cup [125 mL] soy sauce
  • 1/4 cup [60 g] sugar
Salad
  • 4 green onions, chopped
  • 1 head lettuce, shredded
  • 2 tablespoons [30 mL] roasted in oil slivered almonds
  • 2 tablespoons [30 mL] roasted in oil sesame seeds
  • 1 small can Chinese crunchy noodles
  • Chopped celery, to taste
  • Snowpeas, to taste [optional]
  • Freshly cleaned mushrooms, to taste [sliced]
Salad Dressing
  • 2 tablespoons [30 g] sugar
  • 1 1/2 teaspoons [7.5 mL] salt
  • 1 teaspoon [5 mL] m.s.g. [optional]
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/4 cup [60 mL] oil
  • 3 tablespoons [45 mL] wine vinegar
  • For the marinade, mix together soy sauce and sugar into a shallow glass dish.
  • Add chicken whites; turn then leave chicken whites to marinate overnight, refrigerated.
  • On the next day, preheat oven to 350°F [180°C].
  • Transfer chicken whites into a roasting pan; transfer into preheated oven for approximately 45 minutes, until no longer pink inside.
  • Chop or cube chicken whites; set aside or refrigerate until ready to serve.
  • Just before serving, mix together all salad ingredients into a large salad bowl; add chicken pieces.
  • Whip together all salad dressing ingredients until well combined.
  • Slowly pour over salad.
  • Serve immediately.