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Recipe Asian Chicken Salad (Salad)
Home Cooking
Required Ingredients:
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil (optional)
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 1 (8 ounce) package dried rice noodles
- 1 head iceberg lettuce - rinsed, dried, and chopped
- 4 boneless chicken breast halves, cooked and shredded
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
Preparing/Cooking:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- 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 and fry them.
- They will puff up in the skillet, so only add a few at a time.
- As they begin to puff up, remove and drain them on paper towels.
- Be sure to cook long enough as the under cooked noodles will be like eating needles.
- 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 offer the dressing in a pourable container so your family can add as much dressing as they want.
- You can also pour the dressing over the top of the salad, toss, and serve immediately.
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