Chinese Chicken Salad


Makes 6 to 8 servings


2 whole chicken breasts
4 cups water
1 tablespoon dry sherry
2 slices peeled fresh ginger
5 green onions with tops, divided
1/4 cup Chinese plum sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1-1/2 teaspoons soy sauce
4-1/2 teaspoons sugar
1 teaspoon dry mustard
4 cups shredded iceberg lettuce
1 small carrot, shredded
1-1/2 cups bean sprouts (about 3 ounces)
1/4 cup fresh cilantro leaves (Chinese parsley)
3 tablespoons slivered almonds, toasted
2 tablespoons sesame seeds, toasted
Bean threads or Vermicelli , cooked and drained


  1. Combine chicken, water, sherry, ginger and 2 whole green onions in 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove saucepan from heat. Let stand until chicken is cool. Strain stock; refrigerate or freeze for another use.
  2. Remove and discard skin and bones from chicken. Pull meat into long shreds; set aside.
  3. For dressing, combine plum sauce, vinegar, vegetable and sesame oils, soy sauce, sugar and mustard in small bowl; mix well. Set aside.
  4. Cut remaining 3 green onions with tops into 1-1/2-inch slivers. Add onions to salad bowl with lettuce, carrot, bean sprouts, cilantro, almonds, sesame seeds, chicken and dressing; toss to coat. Add bean threads; mix lightly. Garnish, if desired.

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