Comforts Chinese Chicken Sald

1. 1

   Place Chicken Breast in a Zip-Loc bag and pour the teriyaki sauce over and marinate for 2 hours in the fridge.

2. 2

   Preheat oven to 450 degrees, place chicken in a baking dish and bake for 15 - 20 minutes (depending how big the breasts are... heh heh heh...

3. 3

   Let cool. Cut chicken into thin strips

4. 4

   Prepare the vinaigrette and set aside.

5. 5

   Toast the almonds and sesame seeds in a small skillet over medium heat. First add the almonds and toast for a minute or so then add the sesame seeds and toast for an additional minute. shake the pan constantly because they will burn quickly.

6. 6

   Heat the peanut oil in a skillet over medium high heat. When oil is about 400 degrees drop in batches of rice noodles and fry until all expanded. Be careful not to add too much because they quadruple in size once cooked.. remove cooked noodles to a plate with paper towels and let drain.

7. 7

   In a large bowl combine the chicken, almonds, sesame seeds, lettuce, green onions and rice noodles and toss with the vinaigrette.

* Per serving · 4 servings · Values may vary.