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1
The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
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2
While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
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3
When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
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4
Pour dressing over the chicken.
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5
Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
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6
Toast the almonds and sesame seeds in separate pans in a 300u00b0 oven until evenly browned.
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7
Stir them often and watch carefully as they both burn quickly.
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8
Cool and store in the refrigerator.
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9
The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
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10
Drop in small amounts of Mai Fun noodles and watch them puff up!
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11
(takes about a second).
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12
Remove with a slotted spoon and drain well on paper towels.
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13
Do this just before serving if at all possible.
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14
(If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
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15
Pour chicken and dressing over lettuce.
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16
Add oranges, almonds and sesame and toss to mix well.
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17
Top with Mai Fun noodles and serve.
