Spicy Chinese Chicken Salad II - Kraft Recipes Top
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Spicy Chinese Chicken Salad II

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What You Need

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Make It

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  • Salad
  • Cut the full chicken breast into bite size pieces and quick fry in olive oil. This will ensure that the chicken retains moisture. Refrigerate.
  • Add to individual salad bowls or a large salad bowl: Chop 1 head of Napa cabbage should yield about 4 cups and put in bowl(s). Slice a medium size cucumber in half lengthwise, and half the halve (you should have 4 long pieces), now slice these about 1/2 inch thick. Add to bowl(s) OSCAR MAYER Oven Roasted Chicken Breast Cuts to bowl(s). Slice the green onions and add to bowl(s). Top each salad with the slivered almonds.
  • Dressing
  • Put olive oil, rice vinegar, soy sauce, sugar (or Splenda equivalent amount), peanut butter and hot sauce into a sealable shaker bottle to mix. Add to salad just before serving.

Special Equipment Needed


The dressing uses peanut butter to offset the heat of the hot sauce. You determine the spiciness by adjusting the brand and heat level of hot sauce used. The dressing recipe has gone through many changes over the years and originally called for Tamara sauce and chili paste, you can substitute soy sauce and hot sauce if you cannot find these specialty items.

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