Tear iceberg lettuce into bite size pieces and add to a large salad bowl with the field salad greens. Toss in the green onions, cucumbers and carrot. Add the cooked chicken to the bowl and toss.
Measure light tamari, red chile pepper flakes, brown sugar, fresh lemon juice, rice vinegar, sesame oil, grapeseed oil and sesame seeds in a jar and shake well
Pour dressing over salad and toss. Top with the dry chow mein noodles and sliced almonds. Garnish with the sprigs of fresh cilantro (optional garnish).
- Serves: 4
- Prep Time:
- 2 cups (500 mL) chicken breast(s), cooked, cubed
- 4 cups (1 L) iceberg lettuce, torn in pieces
- 4 cups (1 L) field or mixed salad greens
- 1 cup (250 mL) green onion(s), sliced
- 2 cups (500 mL) English cucumber, quartered and sliced
- 1 cup (250 mL) carrot(s), grated
- 1 tbsp (15 mL) light tamari sauce
- 1/2 tsp (2.5 mL) hot red chili pepper flakes, (optional)
- 2 tbsp (30 mL) brown sugar
- 1 tbsp (15 mL) lemon juice
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) sesame oil, smoked
- 1 tbsp (15 mL) grapeseed oil
- 1 tsp (5 mL) grapeseed oil
- 1 tbsp (15 mL) sesame seeds
- 1/2 cup (125 mL) chow mein noodles, dry
- 3 tbsp (45 mL) almonds, sliced
- 1/4 cup (60 mL) cilantro sprigs, (optional garnish)
Chinese-style chicken salad was popular in the 1970's and is made with familiar shredded chicken, iceberg lettuce, crispy fried noodles, and a sweet, sesame rice vinegar dressing. The Chinese in Asia typically do not eat raw-leaf lettuce salads and this salad was probably invented in California as a fusion of Oriental and Western ingredients and flavours.