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Chinese Chicken Salad Recipe

Chinese Chicken Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (85)

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Average Rating:

Total Reviews: 85

Showing 31-40 of 85

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  • on January 19, 2010

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    I disagree with those that say you should always follow the recipe to a T especially when it comes to salt. I think you should always question the amount of salt and salt to taste. Following a recipe blindly is a good way to ruin a meal, even if it's Ina's (no disrespect for all her research

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  • on January 14, 2010

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    I noticed that this recipe is in Ina's party book. On the site here the recipe is cut in half but the vinegar proportion is the same as in the book. It should only be 2 TBSP of vinegar in the dressing. Maybe that is why some people were thinking it was a little off. Everyone in my house LOVED this, I will be making it again for sure!

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  • on December 29, 2009

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    I came across this recipe because it was on the same episode as the Butternut Squash and Apple Soup that I was going to make. They make a great meal together. I added a bit more honey and would go EASY on the salt and taste it before you add any, being all the other ingredients have enough salt already. I was a little nervous of the taste but once mixed on the salad it was great! I added the manderin oranges and almonds as showed in the picture-Very good!! I even added more dressing on. Only suggestion I would make is to use boneless skinless chicken breast-less time consuming and prob just as good. Def a keeper!!!

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  • on December 02, 2009

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    I will never prepare chicken for chicken recipes any other way - they do turn out better roasted in the oven! We liked this, but I only used a sprinkle of salt, and used more honey and only 1 tablespoon of peanut butter and it was very good. 2 teaspoons kosher salt in the dressing would have ruined the whole recipe and made it unedible.

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  • on November 07, 2009

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    I doubled this recipe for a party here at my house. When I made the dressing I added more honey & did not add the kosher salt. It didn't need it when I tasted it. I did make some modifications: I added shredded napa cabbage, chopped romaine blanched the asparagus 1 minute (the first batch I blanched for 3 minutes because too soft--I made cream of asparagus soup out of that!, doubled the mandarin oranges & topped it with some sliced almonds & blak sesame seeds. It was fabulous!

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  • on September 13, 2009

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    This recipe works really well. I added more honey for sweetness, but will probably use less apple cider vinegar in the future.

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  • on September 05, 2009

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    I even used half the amount of Kosher salt and low sodium soy sauce in the dressing and it was still way too salty. My husband and I could not even finish it.

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  • on August 30, 2009

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    This is one of the best salads I've ever had. The dressing is delicious, scrumptious... Ina never dissappoints.

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  • on August 26, 2009

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    This is a great lunchtime meal! Made it the night before using the breasts from a rotisserie chicken I bought at Costco and extra asparagus that we had grilled for the evening meal (seasoned with olive oil, salt and pepper. An orange bell pepper I had on hand looked beautiful too. I kept the dressing in a seperate container until hours before I was ready to eat it - this made the meal keep for a couple days... probably would have kept longer if it wasn't so yummy! Thanks, Ina!

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  • on August 20, 2009

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    So I try this recipe because I had all the stuff to make it. Boy, what hugh disappointment. The veg. oil was the issue for taste to me and it needed to be more like a thin peanut sauce....like you would use for a satay. sweet, spicy, and peanuty good.

    This was not that.

    Thumbs totally down.

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