Japanese Salad from Bh and G

READY IN: 20mins
Recipe by KateL

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

Top Review by teresas

Diner's photo caught my attention...I used some leftover chicken from another recipe...I loved the flavor of this salad...but I have to admit that it was very interesting trying to eat it...the rice stick didn't really want to behave while I tried to put them in my mouth...not sure if this happens to others or if it a personal problem...made for "Best of 2014" tag game...=)

Ingredients Nutrition

  • 14 cup salad oil
  • 14 cup vinegar
  • 1 tablespoon sesame seeds
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 12 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


  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.

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