Japanese chicken salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Chicken breast; cooked and shredded |
| 2 | ounces | Sai fun bean thread noodles; deep fried |
| 1 | Head lettuce; shredded | |
| 4 | Strands green onions; sliced thin | |
| 2 | tablespoons | Almonds; toasted and chopped |
| 2 | tablespoons | Sesame seeds; toasted |
| 4 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Canola oil |
| 6 | tablespoons | Rice vinegar |
Directions
DRESSING
1. Cook chicken meat and shred into thin strips by hand.
2. Fry sai fun noodles in 4 cups hot oil until they expand. Remove from oil immediately.
3. Shred lettuce and onions. Toast almonds and sesame seeds.
4. Prepare dressing and mix together.
NOTES : The noodles can be fried days ahead and stored in an airtight container. Shrimp, crab or turkey may be substituted for chicken.
Posted to MC-Recipe Digest V1 #778 by James and Susan Kirkland <kirkland@...> on Sep 09, 1997