Japanese Salad from Bh and G

KateL's Note:

Entered for safe-keeping. From Alexandra Garinger, Guthrie, Oklahoma, as submitted to BH&G.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• ¼ cup salad oil
• ¼ cup vinegar
• 1 tablespoon sesame seed
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon sesame oil
• ½ teaspoon pepper
• 2 ounces rice sticks
• cooking oil , for deep-fat frying
• 8 cups mixed greens , torn
• 6 radishes , sliced
• 3 green onions , sliced
• 2 hard-cooked eggs , chopped
• 4 cups cooked chicken , chopped

Directions:

1. In screw-top jar, combine oil, vinegar, sesame seed, sugar, salt, sesame oil, and pepper. Shake to mix. Chill.
2. Fry rice sticks, a few at a time, in deep hot oil (375 degrees Fahrenheit) about 5 seconds or just until sticks puff and rise to top.
3. In large bowl combine greens, radishes, green onions, hard-cooked eggs, and chicken.
4. To serve, arrange rice sticks on 8 salad plates. Top with salad mixture.
5. Shake dressing; drizzle over all.