Bullock’s Tea Room, Cantonese Chicken Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 2 minutes
- Total
- 17 minutes
- Servings
- 6 serving(s)
Categories
- Main Course
- Salads
- Summer
- Chinese-American
- Deep Frying
- Easy
Allergens
- Tree nuts
- Soy
- Eggs
- Fish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
Small bowl, deep fryer or heavy pot, slotted spoon, paper towels, 6 bowls
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
Instructions
To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.
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