The Mailbox: Chinese chicken salad from Lemongrass

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Nutty Chinese chicken salad

Prep time: 45 minutes

Marcellia Elliott of Rocklin was looking for a good Chinese chicken salad recipe.

This recipe comes from Mai Pham’s “The Best of Vietnamese and Thai Cooking Favorite Recipes From Lemon Grass Restaurant and Cafes” (Prima Publishing, 1996).

2 cups cooked chicken

1 small head iceberg lettuce, shredded

1/2 small head romaine lettuce, shredded, crisped in cold water and dried

1 carrot, peeled, shredded, crisped in cold water and dried

3 stalks celery, thinly sliced

1/2 red onion, thinly sliced

1/2 cup roasted whole peanuts

2 tablespoons chopped fresh cilantro

1 ounce flat rice noodles, fried in hot oil for 5 seconds, drained


One 1-inch piece fresh ginger, peeled, thinly sliced

2 cloves garlic, sliced

1 teaspoon dried chili flakes

1/3 cup rice wine vinegar

3 tablespoons water

1 tablespoon molasses

2 tablespoons honey

3 tablespoons soy sauce

1/2 cup good-quality dark sesame oil

Combine all dressing ingredients, except sesame oil, in a food processor and blend until the ginger and garlic are finely minced. With the motor running, slowly drizzle in the sesame oil. Place half of the dressing in a large mixing bowl and add the chicken. Let sit for 5 minutes so the chicken absorbs the flavor of the dressing. Add the iceberg, romaine, carrot, celery, onion, peanuts and cilantro and toss gently adding more dressing if necessary. Garnish with rice noodles.

Per serving based on 6 servings: 345 cal.; 13 g pro.; 17 g carb.; 25 g fat (4 sat.; 11 monounsat.; 10 polyunsat.); 24 mg chol.; 564 mg sod.; 66 percent calories from fat.

Serves 6 to 8