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Cantonese Chicken Salad with Cashews















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium


2 cups peanut oil
or vegetable
2 ounces rice sticks
1 tablespoon dry mustard
1 ½ tablespoons water
1 pinch sugar
1 pinch salt
1 each chicken
whole, roasted, cantonese style
4 tablespoons juice
from roast chicken
2 teaspoons soy sauce, tamari
1 tablespoon vinegar
1 teaspoon sesame oil
4 each scallions, spring or green onions
mostly white section, cut into 2 inch long fine shreds
1 bunch cilantro
2 tablespoons sesame seeds
6 cups iceberg lettuce
shredded, or romaine
1 cup cashew nuts


In a wok or small saucepan, heat the oil to 375℉ (190℃).

Pull noodles apart into 4 small batches.

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

They should puff within a few seconds.

If they do not, the oil is not hot enough.

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

Repeat with the remaining noodles.

Lightly crumble noodles. Makes about 4 cups.

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

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

Strain and degrease the juice.

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

Remove the chicken meat from the bones.

Hand shred by tearing the meat into ¼ by-2-inch-long shreds.

Cut skin into 1½-inch long thin slivers.

In a large bowl mix together the skin, chicken and reserved mustard mixture.

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

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

Arrange over a bed of crumbled rice stick noodles.

Serve at room temperature.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 70798% of calories from fat
 % Daily Value *
Total Fat 77g 118%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 110mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 7%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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