Chinese Chicken Salad

This recipe came to me in the late 1980's from my good friend Barbara who taught PreK with me for many years.  This recipe is reminiscent of the Asian Chicken Salad from that famous restaurant known for its cheese cakes.

I love this one for so many reasons.  It has a great mix of textures and it can be prepared for a crown ahead of time.  When doing it ahead, I fry the noodles and store them in a large zip loc bag, prepare the chicken, mix the dressing, and I put the green ingredients in a large bag.  I prepare the almonds and sesame seeds and put then aside, adding them when I throw the whole thing together.

Crunch Crunch Crunch!

Chinese Chicken Salad

Printable Recpe

Ingredients:

Rice noodles

2 Chicken breasts

1 head of lettuce, shredded (crunchy variety like Iceberg or Romaine)

3 green onions, sliced

1 c. sliced celery

1 cucumber, sliced

3 Tbl. toasted sesame seed

3 Tbl. toasted slivered almonds

Dressing:

6 Tbl. sugar

7 Tbl. rice wine vinegar

2 tsp. Salt

¼ tsp. White pepper

1 tsp. Lemon juice

¼ cup vegetable or canola oil

Break apart ⅓ lb. rice noodles and deep fry in small batches as

They will puff up when fried.  Do not let them brown. Drain and

Put in paper grocery bag.  Store in air tight container if they are

not to be used immediately.

Combine dressing ingredients, shaking to mix. Store in a jar.

Bake or steam 2 chicken breasts.  Cool and shred. Mix with

2 Tbl. of dressing.

Before serving, toss chicken, noodles, and dressing with the

lettuce, green onions, celery, cucumber, sesame seeds and

almonds.