by Linda Shrigley

Created on: August 08, 2008   Last Updated: August 17, 2010

Recipes:
Chinese Chicken Salad

The Chinese have been honoring us with so many tasty treats, and dishes. They have a way to make their vegetables taste so different from any other I have ever tried. This Chicken Salad is one of my favorites, and has been since I first set up housekeeping, many, many years ago.

2 (4oz) skinned, boned chicken breast halves
1 (10 0z) package frozen broccoli florets, thawed

cup sliced water chestnuts, drained
cup mandarin oranges in light syrup, drained
1 teaspoon grated orange rind
1/3 cup unsweetened orange juice
3 tablespoons cider vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons granulated sugar substitute
1 teaspoons of dark sesame oil
teaspoon salt
teaspoon ground ginger
1/8 teaspoon dried crushed red pepper
4 cups shredded Chinese cabbage
2 tablespoons chow mein noodles
1 tablespoons sesame seeds, toasted

Directions

Place chicken in a non-stick skillet, add water to cover. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until chicken is tender. Drain, cut chicken into strips.

Combine chicken strip, broccoli, water chestnuts, and oranges. Combine orange rind and next eight ingredients. Pour juice mixture over chicken mixture, toss lightly

To serve, arrange 1 cup cabbage on each of four serving plates, and top evenly with chicken mixture. Sprinkle evenly with noodles and sesame seeds.

I hope you enjoy this as much as my family does. I am not too fussy on orange rinds, so I trade it off for the rind of a lime, or lemon rind, whichever I have in the house at the time.

Learn more about this author, Linda Shrigley.
Click here to send this author comments or questions.