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Confucius Chicken Salad

Source of Recipe


China Grill, New York City






List of Ingredients



• 1/2 cup plus 2 Tbsp vegetable oil
  
• 1 ounce very thin dried rice noodles, separated
  
• 3 Tbsp seasoned rice vinegar
  
• 2 Tbsp soy sauce
  
• 2 Tbsp mayonnaise
  
• 2 Tbsp Asian sesame oil
  
• 1 tsp dry mustard
  
• 1/2 tsp chili oil (optional)
  
• 2 bags (4 ounces each) watercress
  
• 1 small head napa (Chinese) cabbage (1 lb.), sliced crosswise
  
• 12 ounces skinless, boneless cooked chicken breast, cut into 1/2-inch pieces (about 2-1/2 cups)
  






Instructions



1. In a 3-quart saucepan, heat 1/2 cup oil over high heat until very hot but not smoking; add noodles. Noodles will puff instantly. With slotted spoon, turn noodles over; transfer to paper towels to drain.
   
   
2. In large bowl, mix vinegar, soy sauce, mayonnaise, sesame oil, mustard, chili oil (if using) and remaining vegetable oil until smooth. Add watercress, cabbage and chicken; toss to coat. Sprinkle with noodles to serve.
   
   Makes 4 main-dish servings.