Ingredients for Cantonese Chicken Salad
- Iceberg Lettuce
- 1 cup chopped celery
- 1/2 cup chopped fresh cilantro
- Chow Mein Noodles
- Vegetable Oil
- Boneless Chicken Breasts
- Sliced Water Chestnuts
- Snow Peas
- Sliced Almonds
- 1/4 cup thinly sliced radishes
- 1/4 cup sliced green onions
- White Wine
- Unsweetened Pineapple Juice
- Lemon Juice
- Brown Sugar
- Curry Powder
- Garlic Powder
- 1 cup mayonnaise
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How to Make Cantonese Chicken Salad
- In a large bowl, combine 5 cups shredded lettuce, 1 cup chopped celery, and 1/2 cup chopped fresh cilantro.
- Spread 1 cup cooked egg noodles evenly over the lettuce mixture.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. Stir until lightly browned and cooked through (about 5-7 minutes).
- Add 1/2 cup water chestnuts (sliced) and 1/2 cup frozen peas. Stir for 1 minute until heated through.
- Remove chicken mixture with a slotted spoon and arrange over the salad.
- Garnish with 1/4 cup sliced green onions, 1/4 cup slivered almonds, and 1/4 cup thinly sliced radishes.
- In a small bowl, whisk together 1 cup of the prepared dressing (see below) and toss gently with the salad. Pass the remaining dressing separately.
- **To make the dressing:** In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 teaspoon sesame oil, and 1/2 teaspoon ground ginger until the sugar dissolves.
- Stir in 1 cup mayonnaise until smooth and creamy. (Makes approximately 2 1/4 cups of dressing)
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
58g
Fat
32g
Carbs
14g
