Chinese chicken salad with sesame noodles and rice vinegar cucumbers from Mustards Grill Napa Valley Cookbook (page 79) by Cindy Pawlcyn and Brigid Callinan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on April 02, 2025

    Those nuts refer to a component recipe in the book. They are candied pistachios.

  • anya_sf on July 19, 2024

    Delicious! This recipe has lots of components, but nothing difficult and most can be done ahead. I made the full amounts of salad, cucumber, and tahini dressing, but half the chicken (used boneless, skinless breast) and noodles, which made 3 dinners and 2 lunches. There was extra tahini dressing. Note: the recipe calls for "those nuts" without specifying almonds, but the instructions say almonds and photo shows almonds, so I used those. Any toasted nuts would be fine - ideally sweet/spicy/salty but plain would work too.

  • Kinhawaii on June 27, 2020

    Our favorite chicken salad. We’ve been making it for years although we often use shortcuts like rotisserie chicken. Sometimes we use all lettuce. Absolutely worth all the extra steps & sauces.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.