Hong Kong Chicken Salad Recipes

Steps:

• Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
• Add soy sauce and mix well.
• Reserve 1 cup marinade for chicken, and set remaining marinade aside.
• Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
• Heat oil to 350 degrees.
• Drop cellophane noodles into hot oil in small batches.
• When the noodles"explode", remove immediately and place on paper towels to drain.
• Continue cooking batches of noodles until all have been cooked.
• Cook won ton strips in oil in small batches until lightly browned.
• Drain on paper towels.
• Drop nuts in oil and cook until lightly browned.
• Drain on paper towels.
• Using a large oblong platter, arrange lettuce on platter.
• Layer won ton strips over lettuce.
• Layer cellophane noodles over won ton strips.
• Layer marinated chicken over noodles.
• Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
• Garnish with chopped parsley and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
• In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.