This salad was devised specifically to travel with. The components are prepared ahead of time and mixed when you arrive. It's very easy and delicious!
I gave this 4 stars cause I prefer it the way I make it. I add 1 T. soy sauce to the dressing and use 2 packets of sweetener with regular white vinegar and regular vegetable oil. I also add a bucnh of chopped green onions to the salad. I toast the almonds along with some sesame seeds. This recipe has made the rounds with my friends and has gone all over the country by now! Thanks. - 29 May 2004 (Review from Allrecipes USA and Canada)
I broiled the chicken breasts. With my salad mix, I used lightly chopped cashews instead of almonds. I added chopped green onions and slivered canned water chestnuts. Splenda was the perfect sweetener for the dressing, and I gave the dressing a splash of soy sauce. Thank you for a fast recipe. It's perfect for work lunch. - 19 Jun 2006 (Review from Allrecipes USA and Canada)
Okay, so it's not as good as the Chinese chicken salad you make from scratch, but for a quick and easy recipe, this one is remarkably tasty. My family made me promise to make it again (and again) and that's a promise I'll be happy to keep! - 17 Nov 2001 (Review from Allrecipes USA and Canada)