Asian Chicken Salad
BRENDA
ingredients
- Ginger-Soy Dressing
- 1/3 cup vegetable oil
- 1/4 cup white wine vinegar
- 2 teaspoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Salad
- Vegetable oil
- 1 package (5.3 oz) cellophane noodles (bean threads)
- 1/2 head lettuce, shredded
- 3 cups cut-up cooked chicken or turkey
- 4 medium green onions, sliced (1/4 cup)
- 1 medium carrot, shredded
- 1 tablespoon sesame seed, toasted
directions
- 1
n tightly covered container, shake all dressing ingredients until well blended.
- 2
2. Heat oil (1 inch) in 4-quart Dutch oven to 425°F. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.
- 3
3. In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.
Source: BRENDA
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