chinese chicken salad

Amys Gluten Free Pantry

This is my most requested recipe. It’s changed lots over the years, but I’m pretty sure it came from the source of many great recipes – the church potluck. There is a ton of chicken in here and we eat it as a main course. If you don’t have left over chicken, cook 3 bone-in breasts at 375 degrees for 35 minutes.

Prep time: 15 minutes
Total time: 1 hour (to bake chicken)
Yield: Serves 4-6 as a main dish

3 hearts of romaine
cooked meat of 3 chicken breasts
, or of 1 whole roasted chicken
1 1/2 c. raw, dry roasted, slivered almonds
4 scallions
, cut in half length-wise, then thinly sliced on a diagonal
1 recipe Sweet and Savory Dressing

  1. With a sharp knife, cut the hearts into 1/2 – 1″ slices and clean thoroughly.
  2. Remove meat from chicken with your fingers. Shred into bite-sized pieces and add to lettuce.
  3. Add almonds and scallions and nearly all of dressing, but don’t overdress the salad. You can always add more. Serves 4 as a main course.

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