Salad Recipe
Asian Chicken Salad
Asian Chicken Salad:
Ingredients:
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup salad oil
3 tablespoons rice vinegar
1/2 (8 ounce) package Chinese rice noodles
1 head Iceburg lettuce, chopped
4 boneless, skinless, chicken breasts, cooked and shredded
3 to 4 green onions, chopped
1 tablespoon toasted sesame seeds
Directions:
1 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.
2 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.
3 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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