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Chinese Chicken Salad Recipe
|Soy sauce||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced/pressed|
|Ground ginger||1⁄4 Teaspoon|
|Broiler fryer||3 Pound, cut in half|
|Sesame seed||1⁄4 Cup (4 tbs)|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Green onions||3 , thinly sliced|
|Coriander||3⁄4 Bunch (75 gm), coarsely chopped (Or 1 Small Bunch)|
|Chopped salted cashews/Peanuts||1 Cup (16 tbs)|
|Lemon dressing||1 Tablespoon|
Serving size: Complete recipe
Calories 4862 Calories from Fat 3143
% Daily Value*
Total Fat 350 g539%
Saturated Fat 85 g425.1%
Trans Fat 0.3 g
Cholesterol 1020.5 mg
Sodium 4020.1 mg167.5%
Total Carbohydrates 120 g40%
Dietary Fiber 34 g136.1%
Sugars 21.5 g
Protein 322 g643.2%
Vitamin A 2300.6% Vitamin C 532.2%
Calcium 106.1% Iron 255.1%
*Based on a 2000 Calorie diet
Rub mixture over chicken halves, coating thoroughly.
Place chicken, skin side up, in a shallow baking pan.
Pour over any extra soy mixture.
Bake in a 400° oven until meat near bone is no longer pink when slashed (about 45 minutes).
Cool, skin, bone, and cut chicken into thin strips.
Spread sesame seed in a frying pan over medium-high heat and toast, stirring, until golden (about 4 minutes).
In a salad bowl, mix together chicken, lettuce, onion, and coriander.
Add sesame seed and 3/4 cup of the nuts.
Prepare lemon dressing, pour over chicken mixture, and toss lightly.
Add salt and pepper to taste.
Top with remaining nuts.