pat's Recipe

Asian Chicken, Tomato and Noodle Salad

Category: SALADS

1 (8-ounce) package vermicelli
Sesame-Ginger Dressing (recipe follows)
1 tablespoon peanut oil
1 pound chicken tenders or boneless, skinless chicken breasts
1 cup snow peas
6 large Boston lettuce leaves
2 large, fully ripened, fresh tomatoes (about 1 pound), cut into thin wedges
Toasted sesame seeds (optional)

Instructions:

Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with 1/2 cup Sesame-Ginger Dressing.

In a skillet over medium-high heat, heat oil until hot. Add chicken; cook, turning often until lightly browned and cooked through, about 5 to 7 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear or cut chicken into bite-size pieces; return to skillet. Stir remaining dressing into mixture.

To serve: On a large platter, arrange lettuce leaves. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.

Sesame-Ginger Dressing: In a small jar, combine 3 tablespoons sugar with 1/3 cup vinegar, 1/4 cup peanut oil, 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1/4 teaspoon hot red pepper sauce and 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger. Cover tightly; shake well. Makes about 3/4 cup.

Makes 4 to 6 servings.