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Chinese Chicken Salad III
SUBMITTED BY:
Teri
PHOTO BY:
Allrecipes
"This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets."
RECIPE RATING:
Read Reviews
(135)
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PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro
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DIRECTIONS
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, cool and slice.
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
FOOTNOTE
Hoisin sauce
, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
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REVIEWS
Reviewed on Aug. 29, 2002 by
Esmee
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Esmee
Aug. 29, 2002
This recipe was very tasty. As a bonus, it was also very pretty. This salad would be wonderful as part of a party buffet.
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17 users found this review helpful
This recipe was very tasty. As a bonus, it was also very pretty. This salad would be wonderful...
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Reviewed on Jan. 31, 2004 by BUTTERFLYGARDENER
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BUTTERFLYGARDENER
Jan. 31, 2004
Well finally I know the secret ingredient in my favorite salad at Houston's Restaurant: Hoisin sauce. The salad was good, I just didn't love it. The sauce was good but I should have added the veg. oil as suggested by other reviewers - it clung heavily to the greens. Also I love spicy but I thought the chili paste was too much. Maybe cutting it in half or even leaving it out would be prudent. I tried 1/2 Napa cabbage, wish I had stuck with all romaine. Oh, and the wontons were great. If you cut them thin and bake them on a cookie sheet - at low heat as suggested by another user - they puff up and taste great. Make extra b/c your family might snap them up before the salad is ready. Oh, and I sauted my chicken in some hoison sauce and sesame oil. It did add a lot to the taste of the salad I thought.
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13 users found this review helpful
Well finally I know the secret ingredient in my favorite salad at Houston's Restaurant: ...
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Reviewed on Dec. 13, 2005 by
Melissajean
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Melissajean
Dec. 13, 2005
This was so good. I wish I had some left for lunch today. I doubled the recipe as a side dish for a party, and the bowl was cleaned out. I used some reviewers suggestions and added mandarin oranges and substituted napa cabbage for half of the romaine. It was a great suggestion to thin out the dressing with the juice from the oranges. The dressing smelled and tasted wonderful. I shredded the napa cabbage and romaine lettuce really fine. I also substituted chow mein noodles for the wonton wrappers to save time. Thank you, Teri for this great recipe that I will definitely make again!
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9 users found this review helpful
This was so good. I wish I had some left for lunch today. I doubled the recipe as a side dish...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
Chinese Chicken Salads are one of my favorites because they're so versatile and easy to put together. I usually like to add mandarin orange segments and slivered almonds into the mix. I prefer mine over shredded cabbage and carrots (pre-mixed of course). I'm still waiting for my hubby to order me a food processor. There are several chinese salad recipes on this site, and they all sound delicious. Use your imagination with this one and enjoy. Thanks Teri.
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9 users found this review helpful
Chinese Chicken Salads are one of my favorites because they're so versatile and easy to put...
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Reviewed on Jul. 5, 2005 by HUGCOOKE
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HUGCOOKE
Jul. 5, 2005
I made this for dinner tonight and we loved it! Really tasted like restaurant-quality. My husband said he could eat it every night! I added a can of mandarin oranges and added some of the juice to the dressing to thin it out. I also really had to keep an eye on the wontons since they browned very quickly (in about 5-7 minutes).
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8 users found this review helpful
I made this for dinner tonight and we loved it! Really tasted like restaurant-quality. My...
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Reviewed on Jan. 31, 2004 by JDLAMBERT
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JDLAMBERT
Jan. 31, 2004
Mmm, this is a delicious one and has been put into my personal recipe collection. After reading other reviews, I also deep fried my wonton skins and I highly recommend that touch. I found the amount asked for in the recipe was more than enough however, and will probably cut it down next time. Also, on the dressing, the peanut taste is strong, so if you are not really into peanut, cut the amount back. I like peanuts but think I will still scale back the peanut butter last time. It felt like it was too overpowering and covered up some of the other lovely favorites. I found this great for a potluck. Just keep the wontons and dressing seperate till right before or things will get soggy.
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8 users found this review helpful
Mmm, this is a delicious one and has been put into my personal recipe collection. After...
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Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
This is an outstanding recipe, Teri! I've made this a few times and my whole family loves it. I have made it exactly per your instructions which are easy to follow, and I have also made it with some modifications for personal preferences. I used 1/4 cup of olive oil to dilute the seasonings in the dressing when my mom-in-law came over,and I've made the salad with cabbage a couple times. All in all, there really is no need to change a thing. Its perfect, but my family also enjoys variety. Thank you for sharing this tasty recipe.
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8 users found this review helpful
This is an outstanding recipe, Teri! I've made this a few times and my whole family loves it....
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Reviewed on Jan. 25, 2004 by LISAFALK
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LISAFALK
Jan. 25, 2004
This salad is wonderful. I made it for a co-worker and she just loved it. I substituted fructose in place of the brown sugar. I also added a can of mandarin oranges. I did add some canola oil to the dressing to thin it out a bit. I will make this again and again.
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7 users found this review helpful
This salad is wonderful. I made it for a co-worker and she just loved it. I substituted...
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Reviewed on Jan. 25, 2004 by
Flaquita
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Flaquita
Jan. 25, 2004
OMG! This is AWESOME! I really don't like salads that much, but this one sounded so great, so I decided to give it a try, glad I did, I ate 2 servings! I was out of peanut butter, so I made some from scratch (roasted peanuts+peanut oil) and used leftover shredded chicken from last nights dinner. I also left out the carrots, but I sauteed some thinly sliced onions and tomatoes to add color and added flavor. Also, I added more oil to the dressing to thin it out and fried the wonton. Everyone loved this! Will be making again, thanks a lot!
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6 users found this review helpful
OMG! This is AWESOME! I really don't like salads that much, but this one sounded so great,...
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Reviewed on Jul. 16, 2003 by KEGGER317
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