Sandwich and Wrap Recipes

Chinese Chicken Salad Sandwich

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Yield: 6 servings


  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup vegetable or peanut oil
  • 1/4 cup roasted sesame seed oil
  • 2 tablespoons fresh ginger root, minced
  • 4 teaspoons sugar
  • 4 teaspoons dry mustard
  • 2 pounds chicken breast, boned, skinned, steamed and cubed
  • 1 large red onion (about 9 to 11 ounces), cut into narrow wedges
  • 1 cup pea pods, fresh or thawed frozen, slivered
  • 6 crusty round rolls, split, buttered
  • Lettuce or watercress
  • 4 teaspoons sesame seeds, toasted


  1. Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard.
  2. Add chicken, onions and pea pods. Toss well.
  3. Chill for at least 4 hours to blend flavors.
  4. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds.
  5. Serve with crispy noodles, if desired.


Per serving: About 560 cal, 43g pro, 39g carb, 25g fat, 41% cal from fat, 98mg chol, 1087mg sod, 3g fiber


Recipe and photo used with permission from: National Onion Association

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