Chinese Chicken Salad & Dressing

Submitted by Kting

"I could drink this salad dressing but it's even better drizzled on a chicken salad. Makes a nice main dish for lunch or dinner. Not for the calorie or carb-conscious."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 8

ingredients

• Dressing

• 473.18 ml sugar
• 354.88 ml rice wine vinegar
• 9.85 ml peeled grated fresh ginger (freeze it, peel with potato peeler)
• 29.58 ml sesame oil
• 14.79 ml fresh lemon juice
• 7.39 ml salt
• 19.71 ml coleman dry mustard
• 29.58 ml soy sauce
• 1 clove garlic, minced (double if you like garlic)
• 59.16 ml vegetable oil or 59.16 ml canola oil
• 9.85 ml cracked black pepper

• Salad

• 2 head romaine lettuce
• 59.14 ml toasted slivered almonds
• 59.14 ml diced celery
• 59.14 ml cooking oil
• 354.88 ml shredded cooked chicken breasts
• 29.58 ml sesame seeds

directions

1. Sift sugar& mustard together.
2. Slowly add vinegar until smooth (whisk).
3. Place mixture on top of double boiler (or use diffuser under a regular pot instead).
4. Cook& stir on low until sugar is melted.
5. Stir in soy sauce, ginger, garlic and blend well.
6. Stir in oils.
7. Add lemon juice, salt& pepper.
8. Remove from stove, cool and refrigerate at least 4 hours.
9. Combine salad ingredients and drizzle dressing over top.

Reviews

[adopt a greyhound]

You are so right, I could drink this dressing. Loved it. Made a Korean chicken thigh recipe to use in the salad. WOW was wonderful.

 

[mmwfy]

Great dressing, definitely cut the sugar in half! Not only is it a little less bad for you, but it was plenty sweet with just 1 cup (and I LOVE sweet). Otherwise, this made a ton so I could enjoy it on my salad throughout the week.

 

[AnhH3001]

Deeeelicious! The dressing is so good. I was craving a chinese salad with some kind of dressing just like this one. I made it and it was sooo good. My husband loves it too. You might want to reduce the amount of sugar though, because I reduced it by almost half and it was still a lil sweet for me. Other than that, this recipe is a keeper! Thanks for posting!!!

 

[CABarbieQue]

WOW, I made this for a funeral gathering and it got rave reviews from everyone. It was gone in a flash. I left out the dry mustard just because I was out and didn't want to go to the store. Yes, the dressing is the best of any I have ever tried. For the salad I used sauteed chicken, cole slaw style cabbage, sugar snap peas, chinese peas, green onion, celery, toasted almonds & ramen noodles. This is the only chinese chicken salad recipe I will ever use again.

 

[Bayhill]

Delicious! This is so good! The dressing adds so much flavor to the salad. It is a little sweeter than we would prefer, but still very yummy. I might try reducing the sugar a little next time I make this. I did add some extra garlic and ginger to the dressing because we love both of them. I refrigerated the dressing about 8 hours before putting on the salad and the flavors were perfectly blended. Thank you for sharing this recipe...it is fabulous!! *Made for PAC Spring '08*