Years ago, the Orange County Register sponsored a contest entitled “My Favorite Recipe.” Readers sent in their beloved recipes and a winner was picked every month to run in the food section and be rewarded with a gift certificate. Carol Dooley of Newport Beach was a winner when she submitted her Chinese Chicken Salad recipe. To this day, it’s my go-to formula for this delicious dish.
Dooley was introduced to Chinese food by her college roommate, Linda Yang, who was raised in Hong Kong. They attended Pepperdine University when it was in Los Angeles. Dooley’s favorite dish was inspired by the Chinese Chicken Salad they enjoyed at the New Moon Cafe in downtown Los Angeles.
Dooley’s Chinese Chicken Salad
Yield: 4 to 6 servings
INGREDIENTS
For dressing:
4 tablespoons toasted sesame seeds or chopped peanuts
4 tablespoons sugar
1 teaspoon salt
1 teaspoon ground white pepper
6 tablespoons white vinegar
1/2 cup peanut oil
For salad:
2 cooked chicken breasts, cut into bite-sized pieces; see cook’s notes
Vegetable oil or peanut oil for frying
2 ounces rice stick noodles or bean threads
1 large head of lettuce, shredded
5 green onions, cut into small pieces
Optional: 1 cup snow peas, cooked tender-crisp and cooled
2 carrots, peeled, shredded
Cook’s notes: Dooley roasts the skinless, boneless chicken breasts in a 350-degree oven for about 20 to 25 minutes in a small roasting pan. Before roasting, she rubs the chicken with a little olive oil to prevent it from drying out.
DIRECTIONS
1. Place dressing ingredients in medium bowl; whisk to combine.
2. Place chicken in large bowl. Add half of dressing and marinate for 30 minutes.
3. Meanwhile, fry rice sticks or bean threads. Heat 2 inches of vegetable oil or peanut oil in a deep skillet on medium-high heat. Add a small portion of rice noodles or bean threads. Fry until crisp, but still white. Remove from oil and drain on paper towels and repeat process until all noodles are fried. Do NOT combine fried noodles with salad ingredients until serving time.
4. Just before serving, combine all ingredients, including remaining dressing. Gently toss and serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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