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Asian Chicken Salad




Source of Recipe


Kelley Anderson






List of Ingredients



• 2 T. brown sugar
  
• 2 tsp. soy sauce
  
• 1 T. sesame oil (optional)
  
• 1/4 cup vegetable oil
  
• 3 T. rice vinegar
  
• 1- 8 oz. pkg. dried rice noodles
  
• 1 head iceberg lettuce, rinsed, dried, and chopped
  
• 4 boneless chicken breast halves, cooked and shredded
  
• 3 green onions, chopped
  
• 1 T. sesame seeds, toasted
  






Instructions



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 T. 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 rain them on paper towels. Be sure to cook long enough as the undercooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
   
3. In a large bowl, combine the lettuce, chicken, onions, adn sesame seeds. Let chill about 10 minutes. Just before serving, add the cooked noodles. Serve in salad bowls and offer the dressing. Serves 6.