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    You are in: Home / Recipes / Bullock's Tea Room, Cantonese Chicken Salad Recipe
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    Bullock's Tea Room, Cantonese Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    15 mins

    2 mins

    lynnski / LA's Note:

    The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (6 3/4 ounce) package rice sticks
    • 2 cups oil (for deep frying)
    • 1 head lettuce, chopped
    • 3 cups chicken, cooked and shredded
    • 6 tablespoons almonds, toasted and sliced

    DRESSING

    Directions:

    1. 1
      To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
    2. 2
      To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
    3. 3
      Place about one cup of chopped lettuce in each of 6 bowls.
    4. 4
      Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
    5. 5
      Spoon a tablespoon (or to taste) of dressing over the salad.
    6. 6
      Top with a handful of the puffy rick sticks.
    7. 7
      Serve.

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    Nutritional Facts for Bullock's Tea Room, Cantonese Chicken Salad

    Serving Size: 1 (259 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1139.8
     
    Calories from Fat 945
    82%
    Total Fat 105.0 g
    161%
    Saturated Fat 15.2 g
    76%
    Cholesterol 20.3 mg
    6%
    Sodium 820.4 mg
    34%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 2.3 g
    9%
    Sugars 6.1 g
    24%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    chicken

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