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Chinese Chicken Salad Cooking for Entertaining Marlene Sorosky Yield: 8 servings 1 lb. bacon 5 large fried chicken breasts, cold 1 large head lettuce ¾ cup chopped green onions 1(3-oz.) can chow mein noodles 1(8-oz.) can water chestnuts, drained and sliced Oriental Dressing: ⅓ cup vegetable oil ⅓ cup soy sauce 1 tsp. dry mustard 2 Tbsp. honey 2 Tbsp ketchup Cut bacon into 1-inch pieces. Fry until crisp. Set aside. Remove bones from chicken. Cut chicken and skin into small strips. In a large bowl, mix bacon pieces and chicken strips with lettuce, onions, noodles and water chestnuts. Refrigerate salad until chilled or several hours. Before serving salad, prepare Oriental Dressing, by mixing all ingredients together, and toss with the salad. I have made this many times for 'bring-a-dish' type occasions and I never fail to get complements on it. The author, Marlene Sorosky, recommends buying extra-crisp fried chicken from a take-out restaurant, and I always do that. |
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