Chinese chicken salad from America’s Test Kitchen Special Issue: Dinner for Two (2017): Special Collector's Issue (page 59)

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

  • mharriman on March 26, 2021

    Update: I’d forgotten I had made this a few years ago. Tonight two of us thought it was good, especially paired with an Asian mushroom soup on a warm March day. I used one 7 ounce poached chicken breast and half the dressing ingredient amounts but the full amount of vegetables (including fresh ginger) for 4 servings. Not anything exciting but fine for a weekday night.

  • mharriman on September 05, 2017

    Kind of ho-hum. I used leftover ( 2 1/2 cups) shredded/ diced chicken from a whole roasted chicken. The napa cabbage, carrots, bean sprouts, red peppers, scallions, and chow mein noodles looked like a good mix to make the salad interesting but the result was just okay. This needed more dressing than called for. Probably won't repeat.

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.