Asian Chicken Salad

SUBMITTED BY: Jill Lopez PHOTO BY: GotRice?

"A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging."

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

What to Drink?
	Riesling
	Lemon Drop

DIRECTIONS

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.
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.
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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REVIEWS

Reviewed on mar. 20, 2008 by Rosanna

This is absolutely one of my favorite salad recipes! I do, however, tweek this A LOT. Along... MORE

Reviewed on jan. 28, 2004 by Dino II

Yum! The dressing is a dead-ringer for the ones used on Wendy's Mandarin Chicken Salad and... MORE

Reviewed on may 14, 2006 by Valerie's Kitchen

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Valerie's Kitchen
may 14, 2006

Great! Here is what I did differently. For my greens I used a head of Napa cabbage and a head of romaine chopped well. I added in a lot of thickly shredded carrot, some chopped red bell pepper, chopped sugar snap peas, and cilantro. I toasted some slivered almonds and used instead of sesame seeds. I prepared the rice noodles as written because I couldn't find the prepared ones other reviewers had mentioned and don't care much for the canned chow mein noodles. I'm not sure it is worth the effort and the salad would be fine without them as long as you put almonds in for the crunch. Here is the real time saver. I bought a rotisserie chicken from Safeway and pulled the meat off the bone and shredded it up into a bowl. I doubled the recipe for the dressing, adding a bit less vegetable oil than called for, and used half of it to mix into the shredded chicken and let it sit in the fridge for a couple of hours marinating until I prepared the salad. This made the chicken taste incredible! I mixed everything together in a big bowl except the rice noodles and dressing and when we got to the pot luck I mixed it all together. Fantastic dressing recipe and you can make the salad to suit your taste. I recommend chopping everything into small pieces so you can get a little of everything in every bite.

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51 users found this review helpful

Great! Here is what I did differently. For my greens I used a head of Napa cabbage and a... MORE