Wok Chicken Salad

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Wok Chicken Salad

A salad that really is a meal.

Yield: Serves 4


2 chicken breasts, boneless

1 head iceberg lettuce, shredded

1/2 cup seasoning soy sauce

1 clove garlic, grated

1 small piece ginger, minced

2 teaspoons sugar

1 teaspoon Lawry's® Seasoning Salt

1/2 cup Chinese parsley

1/4 cup green onion, thinly sliced

2 tablespoons sesame seeds

- Sesame oil

- Oil for deep frying

- Celery salt, to taste

Marinate chicken with soy sauce, garlic, sugar and 1/4 teaspoon Lawry's® Seasoning Salt in a bowl. Refrigerate for about one hour. Heat oil and deep-fry chicken until golden brown. Drain and cool. Shred chicken. Season to taste with celery salt and additional Lawry's® Seasoning Salt. Place in a large bowl. Mix well with green onion, Chinese parsley and lettuce. Sprinkle with sesame seeds and a little sesame oil. Serve chilled.
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