Mandarin Chicken Salad Recipe
This Mandarin Chicken Salad recipe is easily right at the top of my most loved recipe list. Made with Chicken, Mandarin Chicken Salad is a mouth-watering dish. This Mandarin Chicken Salad is a perfect Side Dish. Don't miss this Mandarin Chicken Salad recipe!
Ingredients
4 large chicken breasts
2 tablespoons very finely slivered pickled red ginger
1/2 cup creamy style peanut butter
1/2 cup water
4 to 6 cups Peanut oil
1/2 cup light soy sauce
8 ounces rice noodles, broken into 3 inch lengths
6 tablespoons white vinegar
8 cups finely shredded curly leaf lettuce
1/4 cup Oriental sesame oil
1/4 CUP dry white wine
5 teaspoons black sesame seeds
2 tablespoons sugar
3/4 cup thinly sliced scallions
Directions
Poach chicken breasts in simmering water to cover until they are no longer pink in the center, 10 to 15 minutes.
Drain; set aside to cool.
When cool enough to handle, remove skin and bones and cut into fine shreds.
Stir water into peanut butter and stir until smooth.
Add soy sauce, vinegar, sesame oil, wine, sugar; stir in 2 tablespoons of the scallions and the red ginger.
Heat some of the peanut oil in a large saucepan over medium high heat to 400 degrees on a deep frying thermometer.
Add a handful of noodles; cook until noodles puff up and turn golden, just a few seconds.
Immediately remove with slotted spoon or tongs and drain on absorbent paper towels.
Repeat with remaining noodles in handfuls until all of them are cooked.
Add oil as needed and bring oil up to proper heat before adding more noodles.
To prepare ahead, chicken may be poached a day ahead and refrigerated.
Sauce may be prepared a day ahead and refrigerated.
Return chicken and sauce to room temperature before using.
Noodles may be prepared earlier in the day and kept at room temperature until serving.
To serve, arrange a bed of lettuce on large platter or platters.
Gently toss rice noodles and chicken with sauce and arrange on lettuce bed.
Sprinkle with remaining scallions and black sesame seeds.
NOTE TO COOK: Carry noodles to party in large plastic bag(s) or in bowl.
Carry chicken, scallions, sesame seeds and lettuce in separate plastic bags.
Carry sauce in container with tight-fitting lid.
Arrange at party in large serving bowl.
Drain; set aside to cool.
When cool enough to handle, remove skin and bones and cut into fine shreds.
Stir water into peanut butter and stir until smooth.
Add soy sauce, vinegar, sesame oil, wine, sugar; stir in 2 tablespoons of the scallions and the red ginger.
Heat some of the peanut oil in a large saucepan over medium high heat to 400 degrees on a deep frying thermometer.
Add a handful of noodles; cook until noodles puff up and turn golden, just a few seconds.
Immediately remove with slotted spoon or tongs and drain on absorbent paper towels.
Repeat with remaining noodles in handfuls until all of them are cooked.
Add oil as needed and bring oil up to proper heat before adding more noodles.
To prepare ahead, chicken may be poached a day ahead and refrigerated.
Sauce may be prepared a day ahead and refrigerated.
Return chicken and sauce to room temperature before using.
Noodles may be prepared earlier in the day and kept at room temperature until serving.
To serve, arrange a bed of lettuce on large platter or platters.
Gently toss rice noodles and chicken with sauce and arrange on lettuce bed.
Sprinkle with remaining scallions and black sesame seeds.
NOTE TO COOK: Carry noodles to party in large plastic bag(s) or in bowl.
Carry chicken, scallions, sesame seeds and lettuce in separate plastic bags.
Carry sauce in container with tight-fitting lid.
Arrange at party in large serving bowl.
