Prep 40 mins
Cook 0 mins
The adapted recipe for Chi Dynasty's Chinese chicken salad includes steps for making the fresh dressing. Recipe (Gary Friedman / Los Angeles Times / August 18, 2011)
- 5 tablespoons soy sauce plus 1 teaspoon soy sauce
- 2 tablespoons rice vinegar plus 1 teaspoon rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil plus 1 1/2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 8 cups chopped iceberg lettuce
- 3 cups crispy rice noodles
- 1 lb boiled chicken breast, cut into strips
- 1⁄3 cup finely chopped peanuts, more to taste
- 2 tablespoons minced preserved gingerroot, more to taste
- 1 tablespoon roasted black sesame seed, more to taste
- 1⁄4 cup chopped green onion, more to taste
- 1⁄4 cup cilantro leaf, more to taste
- To make dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
- To assemble salad: In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves. Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
- Note: Adapted from Chi Dynasty in Studio City. To make crispy rice noodles, fry the noodles in oil heated to 350 degrees until they're crisp, 1 to 2 minutes; drain on paper towels.
Great salad! Easy to put together, too. I love the salad ingredients and the dressing is very flavorful. Thank you!