Chinese Chicken Salad

Yield: 48 servings (1 cup each)


  • 3 cups Water
  • 1-1/2 cups Cornstarch
  • 12 lbs. Chicken or turkey, chopped coarsely
  • 1-1/2 lbs. (1-1/4 qt.) Green onions, chopped coarsely
  • 3-3/4 lbs. (2 qt.) Water chestnuts, chopped coarsely
  • 1-1/2 cups Vegetable oil
  • 3 cups Soy sauce
  • 3 cups Sherry wine (optional)
  • 2 oz. (1/4 cup) Garlic, chopped finely
  • 3 Tbsp. Ground ginger
  • 1-1/2 qt. Chicken stock
  • 5 lbs. (3-3/4 qt.) Pacific Northwest Canned Pears, diced, drained
  • 3 Tbsp. Asian (toasted) sesame oil
  • 1 Tbsp. Crushed red pepper (optional)
  • 192 pieces* Iceberg lettuce
  • As needed for garnish Coriander, chopped
  • *Use outer leaves only; cut large ones in halves or thirds.

    Blend water and cornstarch; reserve. Combine chicken and vegetables. Stir in 3/4 cup oil, soy sauce, Sherry, garlic and ginger. Saut? mixture in remaining 3/4 cup oil, stirring frequently, until meat is opaque, about 10 minutes. Stir in the chicken stock and pears; bring to a boil. Cover, reduce heat and simmer 15 minutes. Stir the cornstarch mixture to re-mix; stir it into the chicken mixture. Cook over medium heat, uncovered, until mixture thickens, stir in sesame oil and crushed red pepper. PER ORDER: Fill each of 4 lettuce pieces with 1/4 cup chicken mixture; arrange on a serving plate. Sprinkle with chopped coriander.

    NUTRITION (Per Serving)*
    Calories: 367
    Calories from Fat: 143
    Fat: 16g
    Saturated Fat: 3g
    Cholesterol: 94mg
    Sodium: 1141mg
    Carbohydrate: 18g
    Dietary Fiber: 4g
    Sugar: 7g
    Protein: 34g
    Vitamin A: 10% DV
    Vitamin C: 7% DV
    Calcium: 3% DV
    Potassium: 11% DV
    Iron: 64% DV
    *Does not include optional ingredients.