I'm a sucker for the syrupy sweetness you get from a can of mandarin oranges. ![]() Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken. The almonds can be easily swapped for cashews or roasted peanuts. Broken up, the crunchy, wavy noodles act as croutons. I sub in a block of broken up ramen-the cheap, dried stuff, not the fresh noodles that come refrigerated. ![]() Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges. The salad itself is much more American than it is Chinese. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80's. However, legend has it that it was invented in the 1960s at Madam Wu's in Los Angeles because Cary Grant requested it. The exact origin of "Chinese Chicken Salad" is unknown. ![]() It's sweet, savory, refreshing, and extremely crunchy. Twenty something years later, I still find the salad delicious. I fell in love with dish in eighth grade-it made me feel grown up and sophisticated. This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory.
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