Chinese California Fusion Chicken Salad Bowl
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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).
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.
|Saturated Fat||2 g|
|Per serving||% Daily Value|