Cantonese Chicken Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 1 head iceberg lettuce, medium size, shredded
- 1 cup chopped celery
- 1⁄4 cup chopped cilantro
- 1 1⁄4 cups chow mein noodles
- 1⁄4 cup vegetable oil
- 1 3⁄4 cups boneless chicken breasts, skinned and sliced into 2-inch strips
- 3⁄4 lb sliced water chestnuts, drained
- 1 cup snow peas, cut into 3 pieces
- 1⁄4 cup sliced almonds
- 10 radishes, thinly sliced
- 2 green onions, finely chopped
-
CURRY DRESSING
- 3 tablespoons white wine
- 2 tablespoons unsweetened pineapple juice
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1⁄4 tablespoons curry powder
- 1 pinch garlic powder
- 2 cups mayonnaise
directions
- Combine the lettuce, celery, and cilantro in a large bowl. Spread noodles over the top.
- Heat oil in large skillet over medium high heat, add chicken and stir until lightly browned and no longer pink. Add water chestnuts and peas and stir 1 minute. Remove with slotted spoon and arrange over salad.
- Garnish with green onions,almonds, and radishes.
- Add about 1 cup to 1-1/2 cups of dressing and toss well. Pass the remaining dressing separately.
- TO MAKE DRESSING: Combine all ingredients, except mayonnaise, in a bowl and stir until sugar dissolves. Add mayonnaise and blend until smooth. Makes 2-1/4 cups of dressing.
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Reviews
-
A few shortcuts I have found cut down the prep time and the salad is still delicious: 1. Use prepackaged cooked and sliced chicken tenders or canned chicken in water. 2. Ready salad mix works just as well. 3. Serve dressing and chow mein noodles on the side. That way, you can store the leftovers. This recipe makes a lot of salad, enough for two meals for 4 people. May have to cut it back by half for a small family.
RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>