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Bullock's Tea Room, Cantonese Chicken Salad

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“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.”
READY IN:
17mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
  2. To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
  3. Place about one cup of chopped lettuce in each of 6 bowls.
  4. Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
  5. Spoon a tablespoon (or to taste) of dressing over the salad.
  6. Top with a handful of the puffy rick sticks.
  7. Serve.

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