Chinese Chicken Salad
Chinese Chicken Salad
2 chicken breasts
1 large head lettuce (1 iceberg or 2-3 romaine)
½ bunch cilantro
2-3 pickling cucumbers, peeled and sliced diagonally
1 bunch green onions
2 T. sesame seeds (and/or ½ cup toasted slivered almonds)
1/3 C. chili salsa
1 8-oz pkg agar, shredded (oriental grocery)
Dressing (Mix and shake vigorously):
1 T. sugar
3 T. vinegar
1 t. salt
¼ t. pepper
1 t. Accent (optional)
1 T. sesame oil
¼ C. salad oil
1 T. soy sauce
2 t. 5-spice powder (optional)
Boil chicken breasts, chill and shred very thin and season with salt and pepper. Cut lettuce in half and slice thin (as in tacos). Chop cilantro. Cut green onions in 2" lengths and slice very thin.
Prepare agar by soaking it in water for about 5 minutes. Drain and squeeze out excess water. Cut in 2" lengths. In separate bowl, mix agar and salsa thoroughly. Cut cucumber into 2" lengths, then slice into strips and mix with agar. Toss all ingredients together. Pour dressing in just before serving. Sprinkle sesame seeds. Serves 10.
For a large party, you can increase the recipe as follows (serves 25-30 people):
1 chicken (boiled and shredded)
2 heads lettuce (or 5-6 romaines)
6-7 cucumbers
1 bunch cilantro
2 bunches green onions
2 pkg. agar
Dressing:
¼ C. sugar
4 t. salt
4 t. MSG (optional)
1 C. salad oil
2/3 C. vinegar
1 t. pepper
¼ C. sesame oil
¼ C. soy sauce
