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This recipe for MEAT SALAD ~ ASIAN CHICKEN SALAD, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 22, 2008


2 T. brown sugar
2 tsp. soy sauce
1 T. sesame oil
1/4 c. vegetable oil
3 T. rice vinegar

8 oz. dried rice noodles
1 iceberg lettuce; rinsed, dried, chopped
4 chicken breasts; cooked and shredded
3 green onions, chopped
1 T. sesame seeds, toasted

Cook and shred chicken. (Can use crock pot, cover chicken with broth and cook on low the night before.) Cover and cool chicken in the refrigerator while the salad dressing is prepared.

To Make Dressing: Combine all ingredients in a jar and shake to mix. Set aside.

To Prepare Chinese Rice Noodles: Heat a skillet with a few tablespoons of oil. Break off a little bit of noodles and add them to the skillet to fry. They will puff up, so only add a few at a time. As they begin to puff and turn brown, remove from skillet and drain on paper towels. Be sure to cook thoroughly, as undercooked noodles will be sharp, like eating pins. On another burner, lightly toast the sesame seeds on low while the noodles are cooking. Remove from heat when they are golden brown, and set aside.

To Prepare Salad: In a large bowl, combine the lettuce, shredded chicken, green onions and toasted sesame seeds. Cover and chill until serving. To serve, toss lettuce and chicken with dressing and noodles. Garish with extra noodles on top.




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