Asian Chicken Salad
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Ready In: 35 Minutes
• Yields: 6 servings
"This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six."
Tips via Liz
I buy sesame cashews from Trade Joes
I buy a precooked chicken and cut it up
I buy crunchy noodles from Village Gourmet
I use romaine lettuce
INGREDIENTS:
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
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.
Nutrition facts (per serving)
Calories (kcal) 412
Protein 22.8g
Cals from Protein 22%
Total Fat 18g
Cals from Fat 39%
Carbohydrates 38.4g
Cals from Carbohydrates 37%
Fiber 2.2g
Cholesterol 55mg
Sodium 226mg
Recipe via allrecipes.com
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Ready In: 35 Minutes
• Yields: 6 servings
"This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six."
Tips via Liz
I buy sesame cashews from Trade Joes
I buy a precooked chicken and cut it up
I buy crunchy noodles from Village Gourmet
I use romaine lettuce
INGREDIENTS:
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
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.
Nutrition facts (per serving)
Calories (kcal) 412
Protein 22.8g
Cals from Protein 22%
Total Fat 18g
Cals from Fat 39%
Carbohydrates 38.4g
Cals from Carbohydrates 37%
Fiber 2.2g
Cholesterol 55mg
Sodium 226mg
Recipe via allrecipes.com
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