Chinese Salad Recipe : Festive Chinese Chicken Salad
Serves 8 as a main dish, 20 or more as a side dish.
1 head lettuce, thinly sliced
1/2 bunch fresh spinach, torn (optional, adds color and texture)
2 whole cooked (baked or boiled) chicken breasts, shredded (allow to marinate in 1/2 the dressing while preparing other ingredients)
1 carrot, julienned
4 green onions, thinly sliced
1 to 2 tbsp. thinly sliced red pickled ginger (optional, adds color and texture)4 oz. rice sticks
1 tsp. dry mustard or use 1 to 2 packages of Chinese mustard you get with Chinese take out food.
4 tbsps. sugar
4 tsps. soy sauce
2 tbsps. sesame oil
1/3 cup salad oil
6 tbsps. rice vinegar
2 to 3 tbsps. toasted sesame seeds.
Combine and blend completely.
Pour salad oil into pan 2 to 3 inches deep. Heat 375 to 400 degrees Fahrenheit.
Drop small handful of rice sticks into hot oil - it should puff in just a few seconds. (If it doesn't, remove and allow oil to heat up). Turn over to cook evenly. Remove as soon as crackling stops. Drain on paper towels.
Tips : If you can't find rice sticks - cut 1 package of Wonton Skins into 1/4 inch strips. Fry in hot oil, as above.
Toss vegetables and chicken. Add rice sticks and toss in a huge bowl.
Pour dressing over and mix gently.
Before serving sprinkle a couple handfuls of toasted, sliced almonds over the top. Adds taste and crunch.