CJ's Chinese Chicken Salad

Sunday, March 9, 2008

CJ's 6th Birthday Party
It's my nephew's 6th birthday party! It's all about Wii and the Jumpy House. Oh, yes. I. Love. The. Jumpy. House.

I made Chinese Chicken Salad for the party. I thought I would share the recipe I have worked on for a few years. It is easy to multiply (I've made it for 80 people once!) Everything can be made the night before and put in separate baggies for easy transport to the party. Assemble right before enjoying the salad!

Chinese Chicken Salad

Chinese Chicken Salad
(for 6 to 8 people)

Salad Dressing
2 T. sugar
1 t. salt
½ t. pepper
¼ cup salad oil (canola is best)
1 T. sesame oil
3 T. rice wine vinegar

Chinese Chicken Salad
For best results, make dressing early and allow to sit for a few hours for flavors to blend. (Keep refrigerated until ready to use). I use a funnel to mix the ingredients in an empty water bottle. Makes it super-duper easy to transport!

Salad Ingredients
Chinese Chicken Salad Chinese Chicken Salad
- 2 chicken breasts (split chicken breasts (bone-in, skin-on) is preferred but boneless, skinless works too)
- Olive oil
- Salt & Pepper
Place chicken on sheet pan and rub skin with olive oil. Salt & pepper. Roast at 350 degrees – split chicken with bone-in for 35-40 minutes, or 30-35 minutes for boneless skinless. Let cool and shred chicken.

(I cooked up some extra chicken breast for the rest of the week and the freezer...)

Rest of Salad
- 3 romaine hearts (one package at Trader Joe’s!)
- ½ - 1 bunch of green onions, sliced thin
- 6-12 Won ton skins (each cut into 4 strips) - depends on how many you want!

Chinese Chicken Salad
Cut romaine hearts into thin strips.

Chinese Chicken Salad
Slice green onions.

Chinese Chicken Salad Chinese Chicken Salad Chinese Chicken Salad Chinese Chicken Salad
Fry won ton skins in canola oil until slightly golden. Drain on paper towels. The cook really, really fast so keep an eye on them. (Feast from the East in Westwood uses won ton skins for their CCS. I love that place!)
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Sunshine said... [Reply to comment]

Thanks for sharing this recipe. I'll try it sometime.

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