Japanese chicken salad

Yield: 6 Servings

Measure Ingredient
8 ounces Chicken breast; cooked and shredded
2 ounces Sai fun bean thread noodles; deep fried
1 \N Head lettuce; shredded
4 \N 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


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

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