Chinese Chicken Salad


  • 2 lb. Chicken (For a shortcut, use a store-bought rotisserie chicken)
  • 4 oz. Rice Sticks (Py Mai Fun)
  • 1 Head Romaine Lettuce
  • 1/4 c. Olive Oil
  • 1/4 tsp. Salt
  • 2 tbsp. Sugar
  • 1/4 c. Red Wine Vinegar
  • 1/4 c. Gluten-Free Soy Sauce (I used La Choy)
  • 2 Scallions
  • 8 oz. can Water Chestnuts (sliced)
  • 1/2 cup Cashews
  • Additional oil for frying the Rice Sticks


  1. If cooking the chicken: Preheat the oven to 350 degrees Fahrenheit, rub the chicken with salt, place in a shallow pan or dish, and bake for 45 minutes (or until chicken is fully cooked). If using a rotisserie chicken: Shred the chicken from the bones, and cut into preferred size.
  2. Coat the bottom of a frying pan with oil and place over medium heat. When heated, add a handful of rice sticks to the oil. Fry for about a minute until they puff, remove from the oil, and place on a plate lined with a paper towel to absorb the excess oil. Repeat until you have cooked all of the rice sticks.
  3. Shred the lettuce.
  4. Chop the scallions.
  5. Combine the olive oil, salt, sugar, red wine vinegar, and gluten-free soy sauce in a bowl, and mix until combined.
  6. In a large bowl, combine the lettuce, chicken, scallions, water chestnuts (drain the liquid before adding), and cashews. Toss to mix the ingredients.
  7. Add the dressing to the salad, and toss so that the salad is fully coated.
  8. Top with rice sticks.
  9. Serve and enjoy
The Gluten-Free Gal’s Guide Chinese Chicken Salad