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Making this tomorrow for the working parents in my son’s classroom.. I’m so excited! Can’t wait to tell you how it goes.
I do have to cut out any peanut type ingredients, nut free campus.
Girard’s Chinese Chicken Salad dressing! Also makes an excellent marinade. Instead of chow mein noodles (a little predictable), use Fresh Gourmet Authentic Wonton Strips. If more crunch is preferred, a few cashews can be tossed onto the Salad before serving.
I always use Chinese 5 spice in my dressing and it takes it to another level. Just do it to your own taste. Also, rather than chow mein noodles I use rice sticks (cooked). They’re really fun and add crunch to the salad. And definitely Chinese pea pods.
You will not go wrong with Girards Chinese Chicken Salad dressing. Hands down. Girards Chinese Chicken Salad dressing will light up your salad with bursting flavors from all your ingredients. If you want more of a creamy/coleslaw Chinese chicken salad dressing go to Applebees or Costco has a great Chinese Chicken Salad Kit, you just have to buy the Cabbage/veggies separate.
I was looking for something not too heavy, with chicken, to make tonight. This was amazing! The dressing was perfect. I substituted fried wonton chips for the chow mein noodles.
I have been using this dressing recipe for 15 years and I love it :)
3 Tbsp. peanut oil
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
In a 2-cup liquid measuring cup, combine all salad dressing ingredients.
Microwave on high 2 to 3 minutes or until boiling; stirring halfway through cooking.
Mmmm… I made a variation of this for dinner tonight. I used thinly sliced romaine and added snow peas, cilantro, toasted almonds instead of peanuts, and orange slices. I also used the chicken method from “Martha’s Chinese Chicken Salad” (also on this site) and poached, then shredded and marinated, then stirfried the chicken. At the end of the stir-frying I added some sesame seeds to the pan.
I don’t have a meal “rotation,” but if I did this would be in it!
Wow! I often buy the chinese chicken salad from trader joe’s and it’s very good, but I wanted a way to make my own… as usual this recipe was delicious. I really enjoyed the dressing and the cilantro added a kick. I added bean sprouts and wonton strips because I greatly enjoyed them in the trader’s salad. My boyfriend who normally doesn’t enjoy this type of salad (he calls it “girly salad”) ate 2 bowls of this :] Thanks Elise!
I Really liked it!
Dressing was good, I didnt have Napa and used cut up Romaine instead and topped off with some Crunchy chow main noodles.
This type of salad is also really good if you saute the chicken in sesame oil first, or press sesame seeds into the chicken before sauteing it.
I tried this salad by myself a couple of weeks ago and absolutely loved it. Tonight I served it to my boyfriend not expecting him to love it as much as I did but I was wrong, he could not get enough of it! This salad is so fantastic, thanks!
My husband loves this salad. I have thrown it together a few times now. Just this last time, I realized that the previous times I had not used Napa Cabbage. All the ingredients in this salad and in the dressing really give it a great flavor. This last time I made it, the dressing seemed a bit heavy, but now that I had the right cabbage it also seemed like it could use more cabbage (a bit more than the recipe was calling for). So adding more took care of the dressing. And anyway, my husband was NOT complaining. This is an excellent chinese chicken salad.
This may be sacrilege, but my daughter makes a wonderful chicken salad with spinach leaves, red pepper, chunks of gouda cheese and Kraft poppy seed dressing. This is getting away from the “Chinese” idea, but it is very good.
Here’s another dressing recipe from The Best of Vietnamese and Thai Cooking:
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 cloves garlic, sliced
1 teas dried chili flakes
1/3 cup rice wine vinegar
3 Tbsp water
1 Tbsp molasses
2 Tbsp honey
3 Tbsp soy sauce
1/2 cup dark sesame oil
Combine all ingredients except sesame oil in a food processor and pulse until ginger and garlic are finely minced. With motor running, slowly drizzle in the sesame oil.
My favorite dressing for this has some mustard powder to give it a kick:
3 Tbs soy sauce
1 Tbs rice vinegar
2 Tbs sesame oil
1 tsp sugar
1.5 Tbs mustard powder
It’s another dressing all together, but to what you have I’d add:
2T. crunchy peanut butter
1t. hot pepper oil
1T. sesame oil
1T. white wine
1t. hot mustard
PS: Canola oil, to me, always seems to have a slightly industrial quality. I tend to use peanut oil for a clean taste in dishes like these.
I’ve found that honey works well with dressings like this (as opposed to sugar).
For the dressing I saw you were looking for comments, Asian dishes often works around GGS (ginger, garlic, scallion). Always delicious, it adds spacific flavor indigenous to Asian cuisine, similar to mire poix in french cuisine. I highly recommend this addition to the dressing. You should mince the garlic and ginger and let it steep for about five to ten minutes in the vinegar before adding other ingredients.
Hi Aaron – I completely forgot to include minced garlic on the ingredient list, even though I use it. Great tip to let the garlic and ginger steep in the vinegar first. Thank you!
You know, I’ll bet that around 1/4 cup of coconut milk and 2 cloves of grated garlic and the juice of 1 lime would add a lot of body and flavor to the dressing
Hi anonymous poster – more good ideas, thank you.
I like to put peanuts in my c.c.s. or those crunchy chow mein noodles
Hi Leslie – great idea, thanks!