Chinese Chicken Salad - Linda Alessio SD Magazine 1988

By Rpaulin_

Not your traditional chinese chicken salad, but very good

Freshly grated ginger root is the secret to the salad's lively taste.

Ingredients

• Salad:
• Dressing (may be made ahead)
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons fresh squeezed lemon juice
• 1 to 2 tablespoons soy sauce, to taste
• 1 to 2 tsps. finely grated fresh ginger root to taste. (I like to use 2 to 3)
• salt and pepper to taste.
• Red leaf or other lettuce (contrast of red leaf looks best). Use lettuce to line plates.
• 1 to 2 cups fresh bean sprouts
• 1/2 to 2 cups poached or baked white chicken meat, cut into small cubes. (I prefer to use chicken thighs, have more flavor)
• 3 to 5 ounces chow mein noodles (put in right before serving and tossing with dressing, or they will get soggy)
• 1/2 cup finely minced celery
• 1/4 to 1/3 cup finely minced red onion to taste
• I also like to garnish with mandarin oranges.

Preparation

Step 1

Salad Dressing:

Stir all ingredients together. Taste to correct the balance of soy sauce, ginger root, salt and pepper to your liking. Best if made the day before. Makes about 1 3/4 cups.

When ready to serve, simply line the dinner plates with lettuce. Toss the remaining salad ingredients together with half of the salad dressing. Add more dressing as you see fit.

Pass around any remaining dressing.