I love their Chinese Chicken Salad. This is not their recipe, but I have served this one many times and everyone love it. I just happened to be surfing around and just found your request. I hope you find this Desiree

Oriental Chicken Salad
Serving Size : 8

1 Red Pepper
1 Yellow Pepper
1 Head Lettuce -- SHREDDED
1/2 Pound Snow Peas
1 Med Can Bamboo Shoots
2 Carrots -- PEELED
1 Small Can Corn - Baby
1 Small Can Water Chestnuts
4 Boneless Skinless Chicken Breast Halves -- BONELESS - SKINLESS
1/4 Cup Peanut Oil
Stir-Fry Sauce
1/2 Cup Soy Sauce
2 Tablespoons Sesame Oil
1 Clove Garlic
1 Teaspoon Powdered Ginger
1 Tablespoon Cornstarch

JULIENNE ALL VEGETABLES INTO THIN STRIPS. STORE CARROTS IN WATER AND
DRAIN WHEN READY TO ADD TO SALAD.
MIX STIR-FRY SAUCE INGREDIENTS WELL - UNTIL CORN STARCH IS DISSOLVED.
TRIM FAT FROM CHICKEN AND CUT INTO 1/4-INCH WIDE STRIPS. HEAT PEANUT OIL
IN LARGE SKILLET, ADD CHICKEN AND SAUTE UNTIL CHICKEN JUST TURNS WHITE.
ADD STIR-FRY SAUCE AND COOK UNTIL CHICKEN IS DONE AND SAUCE HAS THICKENED.
DRAIN EXCESS SAUCE FROM CHICKEN AND PLACE CHICKEN IN LARGE MIXING BOWL.
ADD VEGETABLES AND TOSS UNTIL WELL MIXED. ADD DRESSING AND TOSS UNTIL
COATED.
REFRIGERATE AND SERVE COLD.
***SEE ORIENTAL CHICKEN DRESSING FOR DRESSING***Oriental Chicken Dressig
Serving Size : 8

1 Lemon -- JUICED
2 Tablespoons Dijon Mustard
2 Tablespoons Brown Sugar
2 Cloves Minced Garlic
2 Tablespoons Ginger -- FINELY CHOPPED,FRESH
1/4 Cup Red Wine Vinegar
1/3 Cup Sesame Oil
1/3 Cup Vegetable Oil
1/3 Cup Olive Oil
Salt
Pepper