Best Chi Dynastys Chinese Chicken Salad Recipes

Chinese Chicken Salad image

Provided by Sandi From CA

Time 22m

Yield 8 serving(s)

Number Of Ingredients 17

2 large chicken breasts
4 teaspoons teriyaki sauce (or 1 tablespoon soy sauce plus 1 tsp. oyster sauce)
1 head napa cabbage
2 -3 stalks green onions, diagonally sliced thin
3 tablespoons slivered almonds, toasted (optional)
1 tablespoon sesame seeds (you can optionally toast them)
1/4 cup cilantro, chopped
3 ounces dried rice noodles ("Maifun" rice stick noodles at Asian markets)
vegetable oil (for deep frying the rice sticks, about 3/4 cup)
1/8 cup light sesame oil
1 teaspoon dark sesame oil
1/8 cup vegetable oil
1 teaspoon sugar
3 tablespoons rice vinegar (if white vinegar, can use less)
1/2 teaspoon salt
1/8 teaspoon pepper
fried wonton wrapper (strips) (optional)

Steps:

Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
*** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.

Chinese Chicken Salad image

Provided by evelynathens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 tablespoons soy sauce plus 1 teaspoon soy sauce
2 tablespoons rice vinegar plus 1 teaspoon rice vinegar
2 tablespoons sugar
1 tablespoon sesame oil plus 1 1/2 teaspoons sesame oil
2 teaspoons grated fresh ginger
8 cups chopped iceberg lettuce
3 cups crispy rice noodles
1 lb boiled chicken breast, cut into strips
1/3 cup finely chopped peanuts, more to taste
2 tablespoons minced preserved gingerroot, more to taste
1 tablespoon roasted black sesame seed, more to taste
1/4 cup chopped green onion, more to taste
1/4 cup cilantro leaf, more to taste

Steps:

To make dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
To assemble salad: In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves. Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
Note: Adapted from Chi Dynasty in Studio City. To make crispy rice noodles, fry the noodles in oil heated to 350 degrees until they're crisp, 1 to 2 minutes; drain on paper towels.

Nutrition Facts : Calories 368.2, Fat 21.2, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1346.8, Carbohydrate 15, Fiber 3.4, Sugar 10.2, Protein 31

Chinese Chicken Salad image

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

6 ounces wonton wrappers, cut into 1/4-inch strips
Oil for deep-fat frying
3 cups cubed cooked chicken
1 head lettuce, shredded
4 green onions with tops, sliced
1/4 cup sesame seeds, toasted
DRESSING:
1/3 cup white wine vinegar
1/4 cup sugar
3 tablespoons canola oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper

Steps:

Deep-fry wonton strips in oil until brown and crisp. Drain on paper towels; set aside. , In a large salad bowl, gently combine the chicken, lettuce, green onions and sesame seeds. In a small bowl, whisk together all dressing ingredients. Just before serving, add fried wonton skins to salad; pour dressing over and toss to coat.

Nutrition Facts :