May's Chinese Chicken Salad
Author: May Chan
  • Roast chicken: use half for an entrĂ©e, half for chicken salad
  • 2 stalks green onion, chopped
  • Chinese parsley (coriander) stems removed
  • 2 tsp Coleman mustard, ½ tsp water - mix
  • 1 or 2 tsp vegetable or sesame oil
  • soy sauce to taste
  • 1 head romaine lettuce
  • 1 TBSP sesame seeds, toasted
  • Rice Stick (py mai fun), half a layer from package.
  • preserved red ginger
  1. Shred chicken.
  2. Mix ½ tsp water with 2 tsp mustard to form paste.
  3. Pour onto shredded chicken.
  4. Add oil and soy sauce to chicken. Mix and set aside.
  5. Chop green onions and Chinese parsley. Add to chicken.
  6. Chop romaine lettuce.
  7. Toast sesame seeds (Watch closely. They will burn.)
  8. Fry the rice stick in at least 1 cup of very hot oil. It will puff up quickly upon hitting the oil. Remove immediately with tongs to a dish and set aside. May uses a wok especially for this step, dipping the ends of her wood chopsticks into the oil until bubbles appear. This indicates that the oil is HOT and ready for frying!
  9. On a platter, place romaine lettuce, fried rice stick, chicken. Top with sesame seed and preserved ginger.
Recipe by Yvonne Cornell at