by Sheila Rae Watson

Created on: August 28, 2008   Last Updated: September 10, 2008

Chinese chicken salad is a combination of flavor and crunch that most people love. In this recipe you will find the basic it made with cooked chicken, chinese cabbage, vegetables and chow mein noodles. Whats more, this version is made using tea-smoked chicken!

Try this recipe, see if it isn't a notch above the rest!

-Chinese Chicken Salad

1 medium sized chinese cabbage, shredded

4 chicken breasts
4 tbsp. sugar
4 tsp. salt
2 sliced carrots, cooked
2 sliced celery ribs,cooked

1/4 cup black tea leaves, a stronger blend such as Lapsang Souchong
1/4 cup jasmine rice
1/4 cup brown sugar

3-4 green onions, sliced small
1 cup slivered almonds
1 cup mung bean sprouts
1-8 oz. can sliced water chestnuts, well drained

1/2 cup balsamic vinaigrette dressing
1/2 cup bottled sweet and sour sauce
1 tsp. dried chili pepper flakes

Bottled soy sauce
1 large can chow mein noodles

Add balsamic vinaigrette, sweet and sour sauce and chili flakes to a small bowl and stir together. Let this marinate at room temperature while you assemble other ingredients.

To make tea-smoked chicken:

Combine tea, rice and brown sugar in a disposable aluminum foil tray. Stir to combine. Place the tea mixture inside of a gas grill, on low heat.

Close cover. When smoke begins to come from the grill vents, it is ready.

While grill is heating, pound chicken breasts slightly to flatten. Rub each chicken breast with 1 tbsp. sugar and 1 tsp. salt.

Place on grill, close cover and vents to hold in smoke. Let the chicken breasts smoke for 18-20 minutes. Remove from grill, cool. Cut into bite sized pieces, refrigerate until needed.

To assemble the salad:

Core and shred cabbage. Place into a large salad bowl. Add bean sprouts and water chestnuts toss gently to combine. Add almonds, carrots, celery, green onions and reserved chicken, toss to combine.

To serve:

Add as many chow-mein noodles as you desire, at least one cup. Pour as much dressing over salad as desired, toss to cover all ingredients. Reserve remaining noodles in a bowl for guests to use if wanted. Let each guest drizzle their own salad with soy sauce, to taste.

This wonderful salad is spicy-hot, sweetly-sour and crunchy-good!

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