Mai Fun Salad with Chicken

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
  • While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
  • When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
  • Pour dressing over the chicken.
  • Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
  • Toast the almonds and sesame seeds in separate pans in a 300º oven until evenly browned.
  • Stir them often and watch carefully as they both burn quickly.
  • Cool and store in the refrigerator.
  • The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
  • Drop in small amounts of Mai Fun noodles and watch them puff up!
  • (takes about a second).
  • Remove with a slotted spoon and drain well on paper towels.
  • Do this just before serving if at all possible.
  • (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
  • Pour chicken and dressing over lettuce.
  • Add oranges, almonds and sesame and toss to mix well.
  • Top with Mai Fun noodles and serve.
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