Japanese Chicken Salad

ByRenee

This recipe, from a luncheon many years ago, is a hit with my family. We still love it as much now as we did back then.

Dressing: Mix ahead and refrigerate.

  • ¼ cup sugar
  • ¼ cup rice vinegar or lemon juice
  • ½ cup oil
  • 1/4 tsp pepper
  • 1 tsp salt

Salad:

Boil 2 whole chicken breasts in broth made of 2 bouillon cubes dissolved in 2 cups water with ½ inch of fresh ginger. Let stand in broth until cool. Shred chicken.

Combine:

  • ¾ head of lettuce (torn)
  • ½ cup roasted, sliced almonds
  • 2 stalks of green onions, sliced thin
  • 1 can of rice noodles or chow mein noodles
  • ¼ cup sesame seeds
  • shredded chicken

Pour dressing over the salad mixture and toss right before serving.

Japanese Chicken Salad – PDF Version

Japanese Chicken Salad – Recipe

Japanese Chicken Salad
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Japanese Chicken Salad

Recipe by Renee
Servings

6

servings
Prep time

30

minutes

Ingredients

  • Dressing: Mix ahead and refrigerate.

  • ¼ cup sugar

  • ¼ cup rice vinegar or lemon juice

  • ½ cup oil

  • ¼ tsp pepper

  • 1 tsp salt

  • Salad:

  • 2 whole cooked chicken breasts, shredded

  • ¾ head of lettuce (torn)

  • ½ cup roasted, sliced almonds

  • 2 stalks of green onions, sliced thin

  • 1 can of rice noodles or chow mein noodles

  • ¼ cup sesame seeds

Directions

  • Boil 2 whole chicken breasts in broth made of 2 bouillon cubes dissolved in 2 cups water with ½ inch of fresh ginger. Let stand in broth until cool. Shred chicken.
  • Pour dressing over the salad mixture and toss right before serving.

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