Chinese-Style Chicken Salad
From: Ruthannw, New London, Iowa, USA
Comments: You may choose to add the dressing and crunchy noodles at serving time so that noodles do not get soggy.
Servings: 6 - 8
Marinade
  • 1/2 cup [125 mL] soy sauce
  • 1/4 cup [60 mL] sugar
Chicken breasts
  • 6 chicken breasts [boned and skinned]
Salad
  • 4 green onions, chopped
  • 1 head shredded lettuce
  • 2 tablespoons [30 mL] slivered almonds [toasted in oil]
  • 2 tablespoons [30 mL] sesame seeds [toasted in oil]
  • 1 small can chinese crunchy noodles
  • Snowpeas [optional]
  • Fresh mushrooms [sliced]
  • Chopped celery
Dressing
  • 2 tablespoons [30 mL] sugar
  • 1 1/2 teaspoons [7.5 mL] salt
  • 1 teaspoon [5 mL] accent
  • 1/2 teaspoon [2.5 mL] pepper
  • 1/4 cup [60 mL] oil
  • 3 tablespoons [45 mL] wine vinegar
Marinade
  • Mix together soy sauce and sugar.
  • Marinate chicken breasts overnight in mixture.
Chicken breasts
  • Bake at 350°F [180°C] for 45 minutes.
  • Chop up or cube chicken.
Salad
  • Mix all ingredients; add chicken pieces.
Dressing
  • Combine all ingredients.
  • Mix well and add, a little at a time, to salad.