Oriental Chicken and Noodle Salad
  • 1 (8-ounce) package vermicelli
  • Sesame-Ginger Dressing (recipe follows)
  • 1 tablespoon peanut oil
  • 1 pound chicken tenders or boneless, skinless chicken breasts
  • 4 ounces snow peas (about 1 cup)
  • 6 large Boston lettuce leaves
  • 2 large fully ripened, fresh Florida tomatoes (about 1 pound), cut in thin wedges
  • 3 tablespoons sugar
  • 1/3 cup vinegar
  • 1/4 cup peanut oil
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon hot red pepper sauce
  • 1 tablespoon grated fresh ginger
  1. Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with half of the Sesame-Ginger Dressing. In a skillet, over medium high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear chicken into bite-sized pieces; return to skillet. Stir remaining dressing into mixture. To serve: On a large platter, arrange lettuce. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
  2. 4 to 6 servings
  4. In a small jar, combine ingredients. Cover tightly; shake well.