Best Cantonese Chicken Salad Recipes

Bullock's Tea Room, Cantonese Chicken Salad image

Provided by lynnski LA

Categories Summer

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

1 (6 3/4 ounce) package rice sticks
2 cups oil (for deep frying)
1 head lettuce, chopped
3 cups chicken, cooked and shredded
6 tablespoons almonds, toasted and sliced
2 cups mayonnaise
1 1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon prepared mustard
1 teaspoon prepared mustard
1/8 teaspoon lemon juice

Steps:

To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.

CANTONESE CHICKEN SALAD image

Yield 6-8 side servings

Number Of Ingredients 11

5 cups boiled and cubed chicken, slighted browned in vegetable oil
1 can water chestnuts, drained
2 cups pineapple tidbits, drained
1/2 cup celery, finely chopped
1/4 cup green onions, slightly cooked in butter
1 large can Chow Mein noodles
Dressing:
4 tbsp. Major Grey's Chutney
1 cup sour cream
1 cup mayonnnaise
1/2 tsp. cayenne pepper