Chinese Chicken Salad
4 TABLESPOONS SAFFLOWER OIL
4 TEASPOONS DARK SESAME OIL
2 TABLESPOONS LIGHT SOY SAUCE
2 TEASPOONS HONEY
4 TEASPOONS SEASONED RICE VINEGAR OR RICE VINEGAR
1 LB. BONLESS/SKINLESS CHICKEN BREAST-STEAMED OR BAKED
1-2 HEADS ICEBERG LETTUCE
1 STALK CELERY-CHOPPED
1 PKGE CHINESE RICE STICK (RICE NOODLES)
1-2 CANS/YARD MANDARIN SLICES
Dressing -combine first five ingredients and chill (I always double recipe for dressing).
Steam or bake skinless boneless chicken breast let cool; then shred with fork. Chop up lettuce, celery, and white onion. Shred or grate carrots; mix and put in bowl.
Cooking Chinese rice noodle:
In small skillet place enough oil to cover bottom of skillet and heat oil on med/high flame or setting. Break apart small pieces of Chinese rice noodle and place into hot oil; the rice noodle will quickly puff up. Remove and place on paper towel to drain excess oil off.
Sesame seed/slivered almond preparation:
Place foil on baking sheet and spread sesame seeds out evenly on sheet. Bake at 350* for about 15 to 20 minutes or until sesame seeds are brown. (toasted)
Combine all ingredients and place into bowl, then chill. Garnish with mandarin orange slices.