By Kting on December 27, 2004
Photo by Bayhill
Photo by Bayhill
"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."
Serving Size: 1 (268 g)
Servings Per Recipe: 8
"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."
"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!!!"
"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."
"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*"
"This is my favorite chinese chicken salad recipe I have ever made. It is so good I have never had one as good and I have had many. I put alot more veggies on my salad than the recipe calls for hoever the dressing is perfect."