6 Salads‎ > ‎

Chinese Chicken Salad (Krueger Version)

This is the Krueger Family's #1 family meal. We have it for most of our special occasions (like to welcome home a missionary, etc). When my mom makes it for the whole fam, she quadruples the recipe. Personally, I think it's a meal on it's own, best served with rolls on the side. This is meant to be served room temperature (not hot), so make the ingredients first, let them cool, then put the salad together right before serving. Leftovers are good, except the won tons get mushy. So if you know you'll have a lot of leftovers, I'd recommend not adding all of your won tons, and save those for when you eat the leftovers.

From the kitchen of: 
Erica Groneman

  • 1 cut-up chicken (or about 6 chicken breasts)
  • ½ C. soy sauce
  • ½ C. sugar
  • Dash of Accent (MSG)
  • grated ginger root
  • won tons (found in the refrigerated section of the produce)
  • oil for frying
  • 1 head lettuce (with other mixed greens added if desired)
  • 4 green onions, chopped

  • Combine soy sauce, sugar, Accent, and ginger root. 
  • Pour over chicken. Bring to boil. 
  • Cover and lower heat to medium. 
  • Cook 20 minutes, stirring occasionally. 
  • Remove cover and cook just until juice is gone. 
  • Stir occasionally. 
  • Cool, debone and shred. 
  • Fry won tons (they cook fast) in hot oil. 
  • Shred 1 head lettuce and chop 4 green onions. 
  • Add meat.
  • 4 Tbsp. sugar
  • 2 tsp. Accent
  • 1 tsp. pepper
  • 1 tsp. salt
  • 5 Tbsp. vinegar
  • ½ C. salad oil
  • Combine in a saucepan and bring to boil. 
  • Lower heat and cook until sugar is dissolved.
  • Cool. 
  • Pour dressing and won tons into salad and toss immediately before serving.
MAKES: Hmm. I think a single recipe is enough for about 4 people. Honestly, I've never tried making a single recipe. I always at least double it.