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Great recipe. Followed it exactly, but did add cilantro as a side. “Stewing” the shredded chicken is a great idea, it gives it a ton of flavor. The local grocer didn’t have the bean threads so I regretfully used dried noodles. Bean threads are fun to fry, especially if there are children around to watch.
I’ve made this exactly as given (except to halve the recipe) 3 times now, and it is fantastic! My husband likes gyoza, but I’m not so keen, so I’m always looking for Chinese styled dishes to make at the same time. The fried harusame really make it! This is SO nice for summer!
Tried this on Sunday – it was quite nice, though not as nice as I hoped, though I had to take a few shortcuts. Might try it again as I couldnt find any sherry or dark sesame oil. The sauce didnt seem to work for me, just wouldnt mix. What type of oil is good for the sauce?
This recipe was fantastic as is! This is one dish I plan on making again and again.
This was a great salad! The only thing I did different was use 1/2 a head of lettuce (instead of the whole) and added 1/2 a head of Napa cabbage(shredded) for extra crunch.
I am trying to perfect the chinese chicken salad. I am having trouble with the noodles. They become tough and chewy. Any hints?
I finally got a chance to make this last night and, man oh man, it is GREAT. Thanks!
I’d just buy the packaged instant ramen noodles & use that to save time.
I’ve been cooking rice noodles that way as a garnish ever since I saw it on TV ages ago. My friends are always impressed by it and want to come round and help me cook chinese (so they can see the noodles and also make spring rolls with me).
I have made a salad very similar to that but not in years. It was incredibly yummy. Might have to do it again. Thanks.
The salad turned out delicious! My husband, children and grandchildren loved it. I used dry roasted unsalted peanuts instead of the almonds, added some chopped cabbage, and omitted the bean threads. Stir frying the cooked and shredded chicken in peanut oil made all the difference in the world.
I just made this for a potluck at work, and the response was fabulous! I had a lot of fun cooking up the noodles for the recipe. I used a bottled sesame sauce instead of the one directed, as I didn’t like how the sauce came together (maybe my sesame oil was old).
Made it this weekend. It was fab and totally disappeared. Had to use turkey breast as that’s what I had, but it was wonderful nonetheless. Love the suggestions for using cabbage and adding kumquats, cilantro and chile oil. Mmmmmmm. I’m making this again.
I made Martha’s chicken salad for lunch today, and it was great. One of our guests doesn’t like onion, so I left out the green onions. I put some cilantro leaves on the salad and they were good. I also used rice stack noodles instead of bean threads (because that’s what I could get) and they were good too. Thanks for the recipe.
My mom makes a salad similar to this, except she uses cabbage instead of lettuce which makes it kinda like an asian slaw. Our family loves it, mostly because we hate mayo or anything of the like. She also uses Hot Chili Sesame Oil for an extra kick.
Cilantro would be good. I was also thinking of some thinly sliced kumquats.
I’d add cilantro to that, maybe some lemon zest or juice to the sauce too