Packed with chicken, crisp vegetables, pasta and Asian flavours this is a great salad recipe to make for your next barbecue. You can serve it warm or cold.
I cut down on the salt and oil. This was ok but i won't make it again. I did like the addition of cauliflower. - 31 May 2002 (Review from Allrecipes USA and Canada)
I tried this recipe, but modified it as well. I added water chestnuts, bean sprouts, regular white onion, celery, pea pods but eliminated the cauliflower. I still found it a little bland so I added a little bit of sauteed chopped garlic to the mix and it did the trick. Also, instead of water I used homemade roasted chicken juice/grease and used less oil. I served it over Chinese Noodles (Pancit Canton). My husband actually went back for thirds saying, "Wow, this is Good!" - 28 Aug 2001 (Review from Allrecipes USA and Canada)
I used the basics of this recipe to adapt to the ingredients I had in house. I used chopped baby carrots and jullienned zucchini with fresh garlic and vermicelli. The soy and sesame was the same and I also grilled the chicken and served it sliced on top. Yummy! - 07 May 2001 (Review from Allrecipes USA and Canada)