Asian flavors make this salad a unique alternative to traditional chicken salad and the light flavors make this a great lunch or dinner. This salad can act as a base, try adding other vegetables,sprouts, and as well the chicken can be replaced by shrimp or scallops.
Serves/Makes: 6 | Ready In: 30-60 minutes
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 package (8 ounce size) dried rice noodles
1 head iceburg lettuce, rinsed, dried and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Directions:
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet a few at a time and fry them. As they begin to puff up, remove and drain them on paper towels. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and serve dressing on the side.
Enjoy!
(7 votes, average: 4.86 out of 5)
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