Chinese Chicken Salad

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil chicken breasts in water with sliced fresh ginger for about 20 minutes.
  • Remove and cool.
  • Shred into small pieces when cooled.
  • Chop lettuce and green onions. Add to large bowl.
  • Toast almonds and sesame seeds in a dry skillet until golden brown. Take care not to burn. Set aside to cool.
  • Add cooled almonds and sesame seeds to lettuce.
  • Heat oil in deep pan to fry rice vermicelli noodles.
  • Fry a small amount at a time until puffed and crisp.
  • Place on a plate with paper towels to drain.
  • Add noodles to lettuce when cool.
  • Combine all dressing ingredients, except oil, in a small pan.
  • Cook over low heat until dissolved.
  • Whisk in oil after cooking.
  • Toss with salad and serve.
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