Chinese Chicken Salad

Demonstrated by: Susan Spegar.
Healthy Cooking in Paradise - November 9, 2003.



Chinese Chicken Salad

  • 1 whole (3 to 5 lb) fryer
  • 1/2 large onion
  • 4 cloves garlic, crushed
  • Roots from 1 bunch Chinese parsley (cilantro)
  • 1 cup celery leaves
  • 1-inch piece fresh ginger root, crushed
  • 1/4 of a lemon
  • Pepper to taste
  • Water
  • 6 cups coarsely chopped won bok (celery cabbage)
  • 1 medium red onion, chopped
  • 1 cup sliced celery
  • 1 cup peas
  • 1/2 cup fat-free oriental salad dressing
  • 1/2 cup chopped dry roasted unsalted peanuts
  • 1 to 2 bunches of Chinese parsley (cilantro), chopped

Baked Won Ton Strips:

  • 1 pkg (10 oz size) won ton wrappers
  • Vegetable oil spray
  • Garlic powder


  1. Rinse and remove excess fat from chicken.
  2. In a large stockpot, add chicken, onion, garlic, Chinese parsley roots, celery leaves, ginger, lemon, and pepper; add enough water to completely cover the chicken.
  3. Cover and bring to a boil; lower heat and simmer for 30 minutes.
  4. Remove chicken from pot and drain.
  5. Cover chicken and refrigerate until chilled.
  6. Remove skin and bones from chicken; chop or shred meat.
  7. In a large bowl, place won bok, chicken, onion, celery, and peas; add dressing and toss gently.
  8. Top with peanuts, Chinese parsley, and Baked Won Ton Strips.

Makes 10 servings.

Baked Won Ton Strips:

  1. Preheat electric oven to 400°F.
  2. Slice the won ton wrappers into strips and spread on baking sheet.
  3. Spray with vegetable oil spray and sprinkle with garlic powder.
  4. Bake for 5 minutes or until brown and crisp.


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