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1
To prepare vinaigrette: Mince or possibly grate the fresh ginger; add in to water.
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2
Combine remaining ingredients in a bowl and whisk.
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3
Strain ginger from water, reserving the water and discarding ginger.
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4
Add in ginger-water to vinaigrette; whisk.
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5
To prepare salad: In deep pan, heat 1 inch of canola oil to about 375 degrees and deep-fry rice stick noodles; they will puff up immediately when done.
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6
Remove to a plate with paper towels.
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7
Turn off heat and remove pan with oil from burner.
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8
Don't let oil heat beyond 375 degrees.
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9
Rinse chicken and pat dry.
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10
Lb.
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11
slightly between two pcs of plastic wrap so breasts are even in thickness.
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12
Brush both sides of chicken breasts with small amount of dressing.
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13
Grill or possibly saute/fry chicken in about 1 Tbsp.
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14
of canola oil over medium-high heat till chicken is no longer pink and juices run clear.
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15
Remove and let cold.
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16
When cold, dice into bite-size pcs.
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17
In a separate pan over medium-low heat, toast almond slivers till slightly browned; remove and let cold.
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18
Peel carrot to remove skin; then peel eight long strips for garnish; set aside.
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19
In a large bowl, toss together cabbage, romaine, bell pepper, green onion, snow peas, cucumber, and chicken pcs.
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20
Toss again, adding sesame seed, half the almonds and the remaining soy vinaigrette.
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21
To serve: Divide between two plates and place fried rice stick noodles alongside salad; garnish with curled carrot strips and remaining toasted almonds.
