Chinese Chicken Salad #1

Category: Salad

Cuisine: Chinese

Ready in 4 hours 30 minutes

Ingredients

4 lb Chicken

1/4 c Peanut oil

1/4 c Low sodium soy sauce

4 Cloves garlic roughly chopped

1 tb Fresh ginger roughly chopped

2 small Head napa cabbage shredded

4 c Romaine lettuce shredded

20 Snow peas blanched and julienned

1 lg Carrot julienned

1/2 lb Mung bean sprouts

2 Green onions finely sliced on the diagonal

Segments from two oranges

6 Wonton wrappers; sliced into sliced into 1/2-inch strips and deep fried

1/4 cup Red wine vinegar

1 ts Soy sauce

2 ts Dry Chinese mustar or prepared chinese mustard

1 tb Toasted sesame oil

2 tb Peanut oil

Salt, to taste

Freshly ground pepper, to taste


Directions

How to Prepare Chicken: Combine the peanut oil, soy, garlic and ginger in a shallow baking dish. Add the chicken and rub the marinade over the entire chicken, including the cavity. Let marinate in the refrigerator for at least 3 hours or overnight. Preheat oven to 400 F. Place the chicken on a roasting rack and roast for 15 minutes. Reduce the heat to 350 F and continue cooking chicken until it reaches an internal temperature of 170 F, approximately 1-1 1/2 hours. Remove and let sit 15 minutes before cutting. How to Prepare Dressing: Whisk together all ingredients in a small bowl and season with salt and pepper to taste. To Assemble the Chinese Chicken Salad: Divide the remaining ingredients among four large salad plates. Shred or slice the chicken into bite-size pieces and divide among plates. Drizzle on dressing and top with fried wontons. 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

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