Chinese Chicken Salad & Dressing

photo by Bayhill

- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Dressing
- 2 cups sugar
- 1 1⁄2 cups rice wine vinegar
- 2 teaspoons peeled grated fresh ginger (freeze it, peel with potato peeler)
- 2 tablespoons sesame oil
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons salt
- 4 teaspoons coleman dry mustard
- 2 tablespoons soy sauce
- 1 clove garlic, minced (double if you like garlic)
- 4 tablespoons vegetable oil or 4 tablespoons canola oil
- 2 teaspoons cracked black pepper
-
Salad
- 2 heads romaine lettuce
- 1⁄4 cup toasted slivered almonds
- 1⁄4 cup diced celery
- 1⁄4 cup cooking oil
- 1 1⁄2 cups shredded cooked chicken breasts
- 2 tablespoons sesame seeds
directions
- Sift sugar& mustard together.
- Slowly add vinegar until smooth (whisk).
- Place mixture on top of double boiler (or use diffuser under a regular pot instead).
- Cook& stir on low until sugar is melted.
- Stir in soy sauce, ginger, garlic and blend well.
- Stir in oils.
- Add lemon juice, salt& pepper.
- Remove from stove, cool and refrigerate at least 4 hours.
- Combine salad ingredients and drizzle dressing over top.
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Reviews
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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!!!
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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.
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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*
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