CHINESE CHICKEN SALAD

Dave over at My Year on the Grill has been running several posts about those grocery rotisserie chickens. I too use them endlessly! Especially in salads and casseroles. I buy them of an evening just after they’ mark them half price, bring them home, strip them and freeze them in usable recipe proportions. It makes life so easy!
CHINESE CHICKEN SALAD

SALAD
1 head NAPA cabbage
1/2 cup bean sprouts
1 cup snow peas, halved
1 bunch green onions, sliced
1 can mandarin oranges, drained well*
2 cups shredded rotisserie chicken
1/4 cup crushed cashews
Crispy Wonton strips
DRESSING
1/3 cup granulated white sugar
1/3 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons water
few sprinkles white pepper

  • Toss salad ingredients together except the crispy wonton noodles.
  • Pour on dressing and toss again.
  • Top with wonton noodles.

*I often use fresh cutie tangerines and when I do, I peel them and soak them in the dressing before I prepare the salad.
aprons 3