Ingredients
-
-
2
-
4
-
1
-
2 - 3
-
3
-
1
-
1/4
-
3
-
-
-
1/8
-
1
-
1/8
-
1
Directions
Chinese Chicken Salad, This recipe came from a friend of mine It is absolutely incredible! I can’t say enough great things about this salad , Tasty dish, easy to make Nice balance of sweet and spicy , I made your Chinese Chicken Salad to take to my daughter’s volleyball tournament last Saturday The parents of the players bring food for an all day food frenzy between games The team loved it and all of the mothers requested a copy of this recipe Thanks!
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Steps
|
1
Done
|
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. |
|
2
Done
|
*** 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. |
|
3
Done
|
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. |
|
4
Done
|
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 Theyre Fragile. |
|
5
Done
|
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. |
