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Receta Asian Chicken Salad
by Global Cookbook

Asian Chicken Salad
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. brown sugar
  • 2 tsp soy sauce
  • 1 Tbsp. sesame oil (optional)
  • 1/4 c. vegetable oil
  • 3 Tbsp. rice vinegar
  • 1 x (8 oz) package dry rice noodles
  • 1 head iceburg lettuce- rinsed, dry and minced
  • 4 x boneless, skinless chicken breast halves, cooked and chilled
  • 3 x green onions, minced
  • 1 Tbsp. sesame seeds, toasted

Direcciones

  1. 1 Prepare the dressing 30 min ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  2. 2 To prepare the Chinese rice noodles, heat a skillet with a few Tbsp. of oil and break off a little bit of the noodles and add in them to the skillet and fry them. They will puff up in the skillet, so only add in a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long sufficient as the under cooked noodles will be like eating needles. Once cooked, add in them to the salad mix.
  3. 3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let refrigerateabout 10 min, and just before serving add in the cooked rice noodles. Serve in salad bowls and offer the dressing in a pour-able container so your family can add in as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
  4. Serves 6