Bullock's Tea Room, Cantonese Chicken Salad

Submitted by lynnski LA

"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."

 

• Ready In: 17mins
• Ingredients: 12
• Serves: 6

ingredients

• 191.35 g package rice sticks
• 473.18 ml oil (for deep frying)
• 1 head lettuce, chopped
• 709.77 ml chicken, cooked and shredded
• 88.74 ml almonds, toasted and sliced

• DRESSING

• 473.18 ml mayonnaise
• 6.16 ml Worcestershire sauce
• 9.85 ml soy sauce
• 9.85 ml oil
• 14.79 ml prepared mustard
• 4.92 ml prepared mustard
• 0.61 ml lemon juice

directions

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