Bullocks Chicken Salad Judys Version Food

BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD

Bullock's Tea Room, Cantonese Chicken Salad image

The Los Angeles Times published this recipe in 1979, back when chinese chicken salads were all the rage. I still make this recipe but usually add some manderin orange segements on top.

Provided by lynnski LA

Categories Summer

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 (6 3/4 ounce) package rice sticks
2 cups oil (for deep frying)
1 head lettuce, chopped
3 cups chicken, cooked and shredded
6 tablespoons almonds, toasted and sliced
2 cups mayonnaise
1 1/4 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons oil
1 tablespoon prepared mustard
1 teaspoon prepared mustard
1/8 teaspoon lemon juice

Steps:

To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.

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