Wong’s Chinese Chicken Salad

Serves: 8
Total Calories: 2,349


4 whole chicken breasts, halved
2 quarts cooking oil, preferably peanut oil
3 3/4 ounces cellophane noodles
11 ounces (8 or 9 squares) frozen wonton wrappers, cut into 1/8-inch strips
1 cup nuts (dry roasted peanuts, almonds, or cashews)
1 head iceberg lettuce, shredded
1 cup diagonally-cut scallion
1/2 cup chopped parsley
6 tablespoons dry mustard
3 tablespoons Oriental sesame oil
1 1/2 cups soy sauce


Poach or steam chicken breasts 20 minutes or until barely tender. Do not overcook. Discard skin and bones; shred chicken with fingers into 2-inch pieces.

Heat oil to 350°. Test oil temperature by dropping in a cellophane noodle. It should become opaque and “explode” instantly. Drop noodles, in small amounts, into oil. Upon “explosion,” remove immediately with slotted spoon to drain on paper towels. Using same oil, cook won ton strips in small amounts until lightly browned. Remove with slotted spoon to drain on paper towels. Drop nuts in same oil; cook until lightly browned. Remove with slotted spoon to drain on paper towels.

Place mustard in a small bowl; gradually add sesame oil while stirring to eliminate lumps. Add soy sauce. Mix well. Marinate chicken in 1 cup Marinade for 20 minutes only.

Arrange shredded lettuce on large flat platter. Layer won ton strips over lettuce followed by cellophane noodles. Layer marinated chicken over noodles. Sprinkle with scallions, nuts, and desired amount of remaining Marinade. Garnish with chopped parsley and serve immediately.

Noodles may be prepared several days in advance and stored in airtight container.

Nutritional Facts:

Serves: 8
Total Calories: 2,349
Calories from Fat: 2,108

This Wong’s Chinese Chicken Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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