Chinese Chicken Salad
5chicken breasts cooked & boned (sliced or shredded)
1lettuce head sliced or shredded
1 pkgrice sticks or mai pan (you can substitute chow mein noodles if you're in a hurry)
1/2 cbean sprouts
1/4 cgreen onion (finely chopped)
6 Tbspalmonds (chopped & toasted)
6 Tbspsesame seeds
1 can(s)mandarin oranges (optional)
1 tspdry mustard
2 Tbspsoy sauce
2 tspsesame oil (this adds a great flavor)
1/3 csalad oil
6 Tbsprice vinegar
How to Make Chinese Chicken Salad
- I usually make the dressing first and set aside.
Toast almonds and sesame seeds at 450 for approx 5-7 min. WATCH THEM - THEY BURN QUICKLY!
- Place sliced lettuce, onions, sprouts, oranges & chicken in large bowl.
- Deep fry rice sticks (Mai Pan) until puffed:
pour salad oil into pan about 3" deep - heat to 450-500
break Mai Pan into small 3" portions
put into hot oil until they puff up (this only takes seconds if the oil is ready)
remove AS SOON as they stop puffing and place on paper towel to drain oil.
[You can skip this step if you're using Chow Mein Noodles]
- RIGHT BEFORE serving, top salad with rice sticks (or chow mein noodles) toasted almonds and sesame seeds. Add dressing, toss & enjoy!!