Bullock's Tea Room, Cantonese Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top. Ingredients:
1 (6 3/4 ounce) package rice sticks |
2 cups oil (for deep frying) |
1 head lettuce, chopped |
3 cups chicken, cooked and shredded |
6 tablespoons almonds, toasted and sliced |
2 cups mayonnaise |
1 1/4 teaspoons worcestershire sauce |
2 teaspoons soy sauce |
2 teaspoons oil |
1 tablespoon prepared mustard |
1 teaspoon prepared mustard |
1/8 teaspoon lemon juice |
Directions:
1. To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
2. To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
3. Place about one cup of chopped lettuce in each of 6 bowls.
4. Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
5. Spoon a tablespoon (or to taste) of dressing over the salad.
6. Top with a handful of the puffy rick sticks.
7. Serve.
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