There’s something incredibly satisfying about a good salad. And when it’s a Chinese Chicken Salad, the experience is elevated to a whole new level. This salad is a delightful mix of crunchy veggies, tender chicken, and a burst of incredible flavors. Originating from the Chinese-American cuisine, this salad has gained popularity worldwide due to its refreshing taste and the health benefits it offers. The primary component, chicken, is an excellent source of lean protein, making it a favorite among fitness enthusiasts. And let’s not forget the veggies that provide a dose of vitamins and minerals, making it a balanced meal. The best part about this salad is its versatility. You can toss in your favorite veggies or even add some fruits like mandarin oranges for a tangy twist. Now, let’s talk about the dressing – a tantalizing combination of sweet, sour, and savory that ties the whole dish together. I absolutely adore this salad for its simplicity and versatility. Whether it’s a quick lunch or a dinner party, this Chinese Chicken Salad never fails to impress. Plus, it’s a great way to use up leftover chicken. So, are you ready to give it a try?
Ingredients
- 1 to 2 whole chicken breasts, cooked, cooled, shredded or sliced thin
- 1/4 pkg. saifon
- 1 can wide Chinese won ton
- 1 head lettuce
- 1 to 2 cucumbers, peeled
- 2 to 4 stalks celery
- 1 bell pepper
- 1 to 2 bunches scallions (including green part)
- 1 bunch radishes
- 6 Tbsp. white sesame seed
Salad Preparation
- Cook saifon, a little at a time, in 1-inch of hot oil.
- Cook until noodles “explode.”
- Turn and cook other side.
- Remove and drain on paper towel.
- Thinly slice the lettuce, cucumbers, celery, bell pepper, scallions and radishes.
- (Please improvise on salad if you wish.)
- Put in large bowl and refrigerate.
- Toast sesame seeds until lightly browned.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Salad Saga: A Chinese Chicken Tale
There I was, armed with nothing but a bunch of ingredients and a burning desire to create a delicious Chinese Chicken Salad. The ingredients in question? **1 to 2 whole chicken breasts**, cooked, cooled, and shredded as thin as my patience after a day at work, **1/4 pkg. of saifon**, **1 can of wide Chinese won ton**, **1 head lettuce**, **1 to 2 peeled cucumbers**, **2 to 4 stalks celery**, **1 bell pepper**, **1 to 2 bunches scallions** (green parts included, folks), **1 bunch radishes**, and **6 Tbsp. of white sesame seed**. A list longer than my last grocery receipt, but I was up for the challenge.
The Saifon Showdown
First on the agenda was the saifon. I was to cook it, a little at a time, in 1-inch of hot oil. Sounds simple, right? Well, let me tell you, those little noodles have a mind of their own. They don’t just cook, they “explode.” Yes, you heard it right, “explode.” It was like a mini fireworks display right in my kitchen! Once both sides were suitably explosive, I drained them on a paper towel and moved on to the next step, hoping the rest of the process would be less…pyrotechnic.
The Veggie Variety Show
Next up, I had to thinly slice the lettuce, cucumbers, celery, bell pepper, scallions, and radishes. By the time I was done, my kitchen looked like a salad bar had exploded (not unlike the saifon). The recipe said, “Please improvise on salad if you wish,” but I decided against adding the candy bars in my pantry to the mix.
A Cold Reception
Once the veggies were sliced and diced, they went into a large bowl and into the fridge. Why? I’m not entirely sure. Maybe they needed a time-out after all that slicing. Or perhaps they needed to chill out before their big debut. Whatever the reason, into the chilly abyss they went.
The Toast of the Town
The last step was to toast the sesame seeds until lightly browned. This was a delicate process. One which involved me, a pan, and a heaping tablespoon of not burning down the house. It’s a fine line between toasty and charred, my friends.
My Chinese Chicken Salad was complete. The chicken breasts, the saifon, the wide Chinese won tons, the head lettuce, the cucumbers, the celery stalks, the bell pepper, the scallions, the radishes, and the toasted sesame seeds – they all came together to create something truly delicious.
The Final Act: Chow Time
In the end, my kitchen may have looked like a salad bomb had detonated, and I had a minor heart attack every time the saifon exploded. But let me tell you, it was worth it. Every crunchy, savory, refreshing bite was a testament to my culinary prowess (or sheer luck, your choice).
So, there you have it, folks. My tale of triumph over vegetables and exploding noodles. Until the next kitchen escapade, keep cooking and remember, the salad is always greener on the other side.
