asian chicken salad
(1 rating)
My family loves this Asian Chicken Salad. The dressing adds an amazing flavor and the salad “accessories” add a nice crunch, refresh, and flavor as well.
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(1 rating)
yield
4 Servings
prep time
10 Min
method
No-Cook or Other
Ingredients For asian chicken salad
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2 Tbspbrown sugar
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2 tspsoy sauce
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1 Tbspsesame oil (optional)
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1/4 cvegetable oil
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3 Tbsprice vinegar
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1 pkg(8 oz.) dried rice noodles
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1head iceberg lettuce, rinsed, dried, and chopped
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4boneless chicken breast halves, cooked and shredded
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3green onions, chopped
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1 Tbspsesame seeds, toasted
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1/4 cunsalted cashews (optional)
How To Make asian chicken salad
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1Prepare the dressing 30 minutes 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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2To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
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3In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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