Good Samaritan Hospital Chinese Chicken Salad

Good Samaritan Hospital Chinese Chicken Salad

Made for the Good Samaritan Hospital, Los Angeles, CA by the Aramark food service company that runs the hospital’s food service department.


1/8 teaspoon black pepper
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon caramel color, optional
1/2 cup distilled white vinegar
2 tablespoons light brown sugar
Pinch cayenne pepper
Pinch salt
Pinch paprika
1/4 cup sesame oil
1/2 cup vegetable oil
2 teaspoons cornstarch
1/2 cup water
1/2 cup light corn syrup

Combine black pepper, garlic, ginger, caramel color, vinegar, brown sugar, cayenne pepper, salt and paprika in
saucepan. Bring to boil, reduce heat and cook over low heat until smooth.

Mix sesame and vegetable oils and slowly whisk into cooked mixture over low heat. Mix cornstarch with water until
smooth. Stir into cooked mixture until thickened. Add corn syrup and continue to cook over low heat 3 to 5 minutes.

Remove from heat, cool, then refrigerate in shallow container until ready to use. Makes 1 3/4 cups.


6 (1/4-pound) boneless chicken breasts
1/2 cup teriyaki sauce
1/3 cup olive oil
1 tablespoon light brown sugar
2 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon minced garlic
1/4 cup rice noodles
1 head romaine lettuce, torn
2 cups bean sprouts
1/2 cup green cabbage, sliced
1/4 cup sliced water chestnuts
1/4 cup sliced almonds, toasted
1/4 cup sliced radishes
1 1/2 cups mandarin orange segments
1 1/2 cups pineapple chunks

Place chicken breasts in shallow pan. Combine teriyaki sauce, olive oil, brown sugar, soy sauce, sesame oil and

minced garlic and pour over chicken breasts. Turn to coat chicken with marinade. Cover and marinate in refrigerator
several hours or overnight.

Grill chicken under broiler or over hot coals until browned on both sides. Cut into strips and set aside.

Fry rice noodles in about 2 tablespoons vegetable oil. Mix romaine, bean sprouts, cabbage, water chestnuts, almonds
and radishes.

Pour 1/4 cup Chinese Dressing over lettuce mixture and toss to mix well. When ready to serve, place 2 cups lettuce
mixture on each plate. Garnish each plate with 1/4 cup each mandarin oranges and pineapple chunks. Top salad with
strips from 1 chicken breast. Sprinkle with rice noodles.

Makes 6 servings.

Each serving contains about:
445 calories; 565 mg sodium; 54 mg cholesterol; 25 grams fat; 36 grams carbohydrates; 22 grams protein; 1.54
grams fiber.

Source: LA Times