Asian Chicken Salad

Rice sticks are thin rice-flour noodles that fry and expand very quickly. (Junior League cookbook)

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  tablespoons  slivered almonds
• 2  tablespoons sesame seeds
• 3  whole chicken breasts, cooked, skinned, boned, and shredded
• 4  scallions, chopped
• 2  ounces  rice sticks
• 1  large head lettuce, chopped

• Dressing

• 1⁄2 cup  vegetable oil
• 6  tablespoons cider vinegar
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons salt
• 1  teaspoon ground black pepper

Directions

1. In a preheated 300 degree oven, toast the almonds and sesame seeds, stirring occasionally, until lightly browned.
2. In a large bowl, toss the shredded chicken with the sesame seeds, almonds, and scallions. Cover and refrigerate.
3. Just before serving, fry the rice sticks according to the package directions.
4. Add the rice sticks and lettuce to the chicken mixture. Toss with the dressing.
5. Combine the oil, vinegar, sugar, salt, and pepper. Blend well and pour over the chicken mixture, using just enough dressing to coat lightly.