Recipe: Chinese Chicken Salad (4) for Kathy Gilbert.

This recipes are not Coco's. Anyway I thought a good idea for you to look over them, just in case!

Chinese Chicken Salad
Categories: Salads, Chinese
Yield: 2 servings

2 Chicken breasts
1/2 c Crumbled bacon
10 oz Chicken broth
1/4 c Salad oil
1 Head of lettuce sliced thin

Dressing:
1 Juice of one lemon
3 Scallions, sliced thin
4 tb Sugar
1/2 tsp Salt
1 c Sesame seeds 1/4 tb Black pepper
1/2 c sliced almonds

Garnish:
1 c Regular or wide chow mein noodles

Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces. In a frying pan, toast almonds and sesame seeds in a small amount of butter ( or oil) Combine all of the above ingredients together except the Chow mein noodles and the bacon. Just before serving toss salad with the dressing ( recipe below) and add noodles and bacon. makes 3-4 servings. More Chicken may be added if desired and sometimes I add sliced water chestnuts to this. Dressing: Combine last five ingredients in a jar, shake well.

Chinese Chicken Salad
Makes 4 to 6 servings

Dressing:
3 1/2 tablespoons soy sauce
2 tablespoons EACH: vegetable oil, rice vinegar
1 tablespoon sugar
1/2 teaspoon EACH: garlic powder, pepper, sesame oil

Salad:
3 cups torn lettuce
1 1/2 cups chopped cooked chicken
1 8-ounce can sliced water chestnuts, drained
1/2 cup julienne-cut carrots
1/4 cup diagonally sliced green onions
1/4 cup chopped red cabbage
1 (5-ounce) can chow mein noodles

Dressing:
In a small bowl, whisk together soy sauce, vegetable oil, rice vinegar, sugar, garlic powder, pepper and sesame oil; set aside.

Salad:
In a large bowl, combine lettuce, chicken, water chestnuts, carrots, onions and cabbage. Just before serving, toss salad with dressing and top with noodles on lettuce bed.

Another Chinese Chicken Salad

2 large whole chicken breasts
2 teaspoons Salt
1/2 lb (250 g) fresh Chinese egg noodles
1 1/2 teaspoons peanut oil
3 tablespoons white or black sesame seeds
1/4 cup (1 1/4 oz/37 g) finely julienned red bell Pepper (capsicum)
1 cup (4 oz/125 g) finely julienned, peeled carrot
1/2 cup (1/2 oz/15 g) fresh Cilantro (fresh coriander) leaves
1 small cucumber, cut into julienne strips 2 inches (5 cm) long

Peanut-Sesame Dressing
2 teaspoons peanut Butter
2 teaspoons Asian sesame paste
2 tablespoons Sugar
1/3 cup (3 fl oz/80 ml) dark Soy sauce
1/3 cup (3 fl oz/80 ml) Chinese red Vinegar or
Balsamic vinegar
2 tablespoons peanut or Corn oil
1 tablespoon Asian sesame oil
1/2 teaspoon chili oil, or to taste
2 teaspoons minced Garlic
1 teaspoon peeled and minced fresh Ginger
1/4 cup (3/4 oz/20 g) chopped green (spring) onion
1/4 cup (1 oz/30 g) chopped dry-roasted peanuts

Fill a large saucepan three-fourths full with water and bring to a boil. Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low. Simmer, uncovered, until tender, 20-25 minutes. Drain and let cool.

Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch (12 mm) thick and 2 inches (5 cm) long.

Refill the large saucepan three-fourths full with water. Bring to a boil over high heat and add the salt. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. When the water comes to a second boil, boil for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain thoroughly and transfer to a large bowl. Toss with the peanut oil to keep the noodles from sticking together. Set aside.

If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes. If using black sesame seeds, leave them untoasted.

In a large bowl, toss together the chicken, bell Pepper, carrot, Cilantro and toasted or raw sesame seeds. Arrange the cooked noodles in a wide shallow bowl. Scatter the cucumber over the noodles and top with the chicken mixture. Cover and refrigerate until ready to serve.

To make the dressing, in a small bowl, stir together the peanut Butter, sesame paste, Sugar, Soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or Corn oil, sesame oil and chili oil. When hot, add the Garlic, Ginger and green onion; saut gently until fragrant but not browned, about 15 seconds. Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute. Remove from the heat and let cool to lukewarm.

Pour the warm dressing over the chicken salad and sprinkle with the peanuts. Serve immediately.

Chinese Chicken Salad:
Source: Recipe by Brian Johnson

4 small chicken breast halves
1 small head nappa cabbage
1 head ice burg lettuce
1 cup snow peas
1 cup julienne carrots
2 cups cooked rice noodles
1/4 cup scallions minced
5 tablespoons fresh minced cilantro

Vinaigrette:
1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes

Combine vinaigrette ingredients in blender and blend for 1 minute and reserve. Cook rice noodles in boiling water until soft (3 - 4 minutes), drain and place in an ice bath to cool. Remove rice noodles from ice bath and reserve. Grill chicken breasts until fully cooked; cut into thin strips and reserve. Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the ice burg lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese vinaigrette and divide salad among four plates and top with grilled chicken strips, serve. Serves 4