See Also: Tossed Shredded Chicken Salad(recipes)
"Here' s Looking at You, Kid" Chicken Salad(recipes)
Chicken Salad(recipes)
Sunburst Chicken Salad(recipes)
Thai Chicken Salad(recipes)
Cherry Chicken Salad(recipes)
Chicken and Cucumber Salad (Goi Ga Tom)(recipes)
Chicken Caesar Salad(recipes)
Chicken and rice salad(recipes)
Jerk chicken salad(recipes)

Tossed Shredded Chicken Salad (recipes)


Serves 4



Deep-Fry:

vegetable oil for frying

⅓ package rice noodles

8 squares wonton dough, cut into ⅛” strips



½ head iceberg lettuce (shred & place on a platter)





Chicken salad:

2 cups cooked chicken meat

(2 boneless breasts, covered with water and simmered for 15 minutes)

1 tsp. liquid mustard

¼ tsp. five spice powder

1 tsp. sesame oil

2 Tbsp. soy sauce

3 Tbsp. toasted almonds, chopped fine

½ cup thinly spiced green onions

½ tsp. salt





Deep–Fry:

Pour the vegetable oil into a deep fryer or wok. Heat to 350°; when the oil is hot put in the dough strips and fry to a light brown color. Drain on paper towels.



Divide the noodles into 3 parts and fry separately. The noodles should “explode” on contact with the hot oil, and should be instantly removed before the oil is absorbed. Drain on paper toweling.







Chicken Salad:

Put the chicken meat in a large bowl with the mustard, five spice powder, sesame oil, soy sauce, almonds, green onions, and salt and mix well.



Add the crisp-fried wonton strips and noodles to the bed of lettuce after the salad ingredients have been placed on the lettuce.