Chinese Chicken Salad Recipe

This delicious recipe for Chinese Chicken Salad can be prepared in just a few minutes after the marinade is complete.

Ingredients:

2 cups of cooked and shredded chicken breast
1/3 package of won ton wrappers
rice stick noodles
2 cups of cooking oil
½ cup of roasted peanuts, chopped coarsely in the food processor
3 tablespoons of toasted sesame seeds
½ head of iceberg lettuce, shredded
1 can of mandarin oranges, drained and dried
1 bunch of scallions, shredded

Marinade:

1 teaspoon liquid oriental hot mustard
2 tablespoons light soy sauce
½ teaspoon five-spice powder
2 teaspoons sesame oil
1/2 teaspoon salt
4 scallions, finely sliced
Directions:
Marinate the chicken for a few hours in the marinade.
Fry the rice stick noodles in very hot oil until puffy but still white
(a few seconds will do it)
The total bulk of the rice noodles should be about 3 cups.
Slice the won ton skins into ½ -inch strips.
Fry them in hot oil until light brown and crispy. Drain on paper towels.

Toss all the ingredients together and serve immediately. Do not toss the salad in advance because it will quickly become soggy. The crispiness of the noodles is what gives this salad a wonderful texture. The best way to toss the ingredients is in a large plastic bag.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.