Hong Kong Chicken Salad

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“The presentation is beautiful and it tastes as good as it looks. This is a good recipe to use up leftover baked chicken breasts which is what I did but you can also used poached chicken breast. I had never cooked cellophane noodles before and was a little worried about the term "explode" in conjunction with them. Nothing to worry about though and it was actually fun working with them.”

Ingredients Nutrition


  1. Prepare marinade by placing mustard in a small bowl and gradually adding sesame oil stirring to remove lumps.
  2. Add soy sauce and mix well.
  3. Reserve 1 cup marinade for chicken, and set remaining marinade aside.
  4. Cut chicken into bite-size pieces and place in reserved 1 cup of marinade.
  5. Heat oil to 350 degrees.
  6. Drop cellophane noodles into hot oil in small batches.
  7. When the noodles"explode", remove immediately and place on paper towels to drain.
  8. Continue cooking batches of noodles until all have been cooked.
  9. Cook won ton strips in oil in small batches until lightly browned.
  10. Drain on paper towels.
  11. Drop nuts in oil and cook until lightly browned.
  12. Drain on paper towels.
  13. Using a large oblong platter, arrange lettuce on platter.
  14. Layer won ton strips over lettuce.
  15. Layer cellophane noodles over won ton strips.
  16. Layer marinated chicken over noodles.
  17. Sprinkle with green onions and nuts and either drizzle with remaining marinade or serve marinade with the salad.
  18. Garnish with chopped parsley and serve immediately.

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