Shelly's Recipe

ASIAN CHICKEN SALAD I

Category: Salads - Poultry

Dressing
2 tbsp brown sugar
2 tsp soy sauce
1 tbsp sesame oil
1/4 cup vegetable oil
3 tbsp rice vinegar or white wine vinegar
1/2 tsp pepper
1/2 tsp ginger, optional
1/4 tsp salt
1 (8 oz) pkg dried rice noodles

Salad
1 head iceberg lettuce or bok choy, rinsed, dried and chopped
4 boneless, skinless chicken breasts, cooked and shredded
1 medium carrot, shredded
1 small red bell pepper, cut into narrow strips
1 small cucumber, halved lengthwise and seeded and thinly sliced
3 green onions
1 tbsp sesame seeds, toasted or 1/4 cup chopped cashews or peanuts or 1/2 cup sunflower seed kernels and toasted pine nuts

Prepare dressing 30 minutes ahead by combine first 5 ingredients in a dressing carafe. NOTE: 1/3 cup Asian Sesame dressing and marinade can be substituted.

Salad: Combine salad ingredients. Let chill about 10 minutes and just before serving add cooked rice noodles and sesame seeds. Serve in salad bowls and offer the dressing on the side. Serves immediately. Serves 6

To prepare noodles, heat a skillet with a few tbsp of oil and break off a little bit of noodles and add to 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 for they won’t taste right. Once cooked, add to the salad mixture just before serving.