Asian Chicken Salad Recipe

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   1 Prepare the dressing 30 min ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

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   2 To prepare the Chinese rice noodles, heat a skillet with a few Tbsp.

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   of oil and break off a little bit of the noodles and add in them to the skillet and fry them.

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   They will puff up in the skillet, so only add in a few at a time.

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   As they begin to puff up, remove and drain them on paper towels.

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   Be sure to cook long sufficient as the under cooked noodles will be like eating needles.

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   Once cooked, add in them to the salad mix.

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   3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds.

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   Let refrigerateabout 10 min, and just before serving add in the cooked rice noodles.

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    Serve in salad bowls and offer the dressing in a pour-able container so your family can add in as much dressing as they want.

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    You can also pour the dressing over the top of the salad, toss, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.