
Every time I order this salad at a restaurant or try it at someone's home, I cannot help but to compare it to Ms. Kathy's homemade version. The very first time I tried this wonderful salad was at a potluck at work in the early 90's, and it was Ms. Kathy who made it. When I asked what kind of salad it was, one of our co-workers blurted out; "Chinese chicken salad" in the background, to which Ms. Kathy quickly rebutted with, "Excuse me! It's Kathy's Chinese Chicken Salad, OK!"
Whoa! she really takes pride in her salad, I thought. And as I kept on eating this flavorful concoction, I realized she has good reason to proudly put her name on it. From then on, every Chinese chicken salad I eat must come close to that of Ms. Kathy's.
And although I never got the recipe, and have now lost contact with Ms. Kathy since the 90's, I, like her, also take pride in my own version. Afterall, I have a great salad to live up to, and to stay true to its legend, I now also take this to potlucks, or just about any get togethers.
Ingredients
2 Romaine lettuce hearts (cut up)
1/2 skinless chicken breast (cooked and shredded)
1 stalk green onion
2 Tablespoons sliced almonds
Dressing: (Yields about 1/4 cup. Good for two)
2 Tablespoons extra light olive oil
1 Tablespoon white vinegar
1 Tablespoon soy sauce
2 Teaspoons honey
1/4 Teaspoon ginger powder
1/4 Teaspoon sesame oil
1/2 Teaspoon sesame seeds
Topping:
Vermicelli Noodles (Deep Fried)
Procedure:
1. Combine all dry ingredients and chill.
2. Prepare the salad dressing and transfer to a cruet.
3. Fry the vermicelli noodes. Let sit on paper towel and crumble on top of salad.


Above are two different brands of vermicelli noodles. Either one will do. You can find them
in Asian markets. I like to buy the ones that are individually packed inside the pink net
packaging, that way I am only using a small batch at a time.

Fry the noodles in very hot oil. Be sure to do a test first by dropping a small piece of the noodle to see if it puffs up in just 1 to 2 seconds.

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