We have a dear friend Dorothy Watanabe and this is her recipe. It couldn't be easier but sometimes it's the simple things in life that are the best. If it's hot I use a market variety roasted chicken, Costco being the best in my opinion, but you can use leftovers of poached. Lea at Copperpots has a good poaching method.
Chinese Chicken Salad
1 chicken cooked and deboned; chopped into bite size pieces
1 large head of iceberg lettuce; shredded
1 can of sliced waterchestnuts; drained and rinsed
2 bunches green onions; chopped
1/2 cup slivered almonds
Dressing
6 tablespoons rice vinegar
3 tablespoons sugar
1/3 cup oil (part sesame oil)
1/2 teaspoon salt
2 teaspoons, or more to taste, of ground pepper
Shake and refrigerate
Mix all the ingredients together and pour over dressing to your liking.
Toss and serve immediately.
3 comments:
ummm...I think you need those crunchy noodles on top!
try this salad..because it is excellent I know this for a fact......don't skimp on the pepper.
That looks yummy. I love chicken salad. As a matter of fact, I just made some. I got the recipe from Culinary in the Desert. It has red grapes in it. I might post it as well.
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