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Rating: 4.1/5 (27 votes cast)

Meal Type: Dinner, Dinner, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cantonese
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 840
% Daily Value**
Total Fat 87g
Saturated Fat 13g
Unsaturated Fat 27g
Cholesterol 14mg
Sodium 255mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 2g
Protein 10g
Vitamin A  89%Vitamin C  28%
Calcium  7%Iron  18%
Potassium  10%Vitamin E  36%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantonese Chicken Salad With Cashews

Date Added: May 02, 2012
Relatively easy to do, this is an excellent way of elevating the humble chicken to a truly authentic and wonderful chinese banquet.


2 cups Peanut Oil
2 oz Rice Stick Noodles
1 tablespoon Mustard spicy
1 1/2 tablespoons Water
1 pinch Sugar
1 pinch Salt
1 Roasting Chicken Roast Chicken Deli (Cantonese-style) left whole
4 tablespoons Chicken Juices Roast
2 teaspoons Soy Sauce
1 tablespoon Vinegar
1 teaspoon Sesame Oil Asian
4 Green Onions mostly white section cut into 2 inch long fine shreds
1 Cilantro leaves
2 tablespoons Sesame Seeds Toasted
6 cups Iceberg Lettuce Shredded
1 cup Roasted Cashews
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1. In a wok or small sauce pan heat the oil to 375F Pull noodles apart into 4 small batches.

2. Add 1 small handful at a time into the hot oil.

3. They should puff within a few seconds. If they do not, the oil is not hot enough.

4. With chopsticks or tongs, remove noodles and drain on paper towel.

5. Repeat with the remaining noodles. Lightly crumble noodles.

6. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.

7. Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken.

8. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside.

9. Remove the chicken meat from the bones. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds.

10. Cut skin into 1 1/2-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture.

11. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad.

12. Just before serving, add lettuce and cashews; toss together.

13. Arrange over a bed of crumbled rice stick noodles.

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Dietary Notes:
This recipe is low-cholesterol with 14mg per serving

This recipe is high in Vitamin A with 89% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving. This recipe is high in Vitamin E with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Soy, Tree Nuts, Gluten, MSG, Poultry, Rice, Sulfites, Sesame Seeds, Spring Onion, Natural Sweeteners, Mustard, Vinegar, Cilantro, Onion allergies.
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