Chinese Chicken Salad

Featured in the Honolulu Star-Advertiser on January 18, 2017.
Recipe compliments of Melinda Korenaga, Farrington High School Culinary Arts Instructor.



Chinese Chicken Salad Appetizers

  • 3/4-1 cup vegetable oil
  • 5 squares won ton pi, cut diagonally into 2 triangles
  • 2 cups water
  • 1 cube chicken bouillon
  • 1/4 teaspoon salt
  • 1 chicken thigh, halved
  • 1/8 head Iceberg lettuce
  • 1/2 small carrot, julienned
  • Chinese parsley for garnish
  • 3 ounces Creamy Oriental Dressing


  1. In a sauté pan, heat oil on medium heat.
  2. When thoroughly heated, fry won ton pi until golden brown.
  3. Remove from oil and drain well on paper towel.
  4. Set aside.
  5. In a small pot, boil water, bouillon cube, and salt.
  6. Add halved chicken until fully cooked and tender, approximately 15-20 minutes.
  7. Remove from water and allow to cool and rest.
  8. When completely cooled, shred chicken using two forks.
  9. Set aside.
  10. Assemble appetizers placing the won ton pi first, lettuce, carrots, and chicken, then drizzle over dressing.
  11. Garnish with Chinese parsley.

Makes 10 servings.

Approximate Nutrient Analysis per serving (includes 3 oz dressing):
80 calories, 6 g fat, 1 g saturated fat, 15 mg cholesterol, 250 mg sodium, 4 g carbohydrate, 0 g fiber, 1 g sugar, 3 g protein


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