More Great Recipes: Lettuce/Vegetable

Chinese Chicken Salad


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

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
SESAME SEEDS
SLIVERED ALMONDS


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.


Pairs Well With


Notes

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