RCI-ND.005.0005.001
Asian Chicken Salad I
Asian Chicken Salad I from the Recidemia collection
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- 2 teaspoons
- 1 tablespoon
- ¼ cup
- 3 tablespoons
- (8 ounce) package dried rice noodles1 unit
- iceberg lettuce - rinsed1 headdried, and chopped
- boneless chicken breast halves4 unitcooked and shredded
- green onions3 unitchopped
- sesame seeds1 tablespoontoasted
Method
1
Cook the rice noodles according to package directions, then drain and set aside to cool.
2
Cook the chicken breasts in boiling salted water for 12-15 minutes until fully cooked through, then drain, cool, and shred into bite-sized pieces.
3
Whisk together the brown sugar, soy sauce, rice vinegar, vegetable oil, and sesame oil in a small bowl until the sugar dissolves completely.
2 minutes
4
Chop the rinsed and dried iceberg lettuce into bite-sized pieces and place in a large mixing bowl.
5
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally until fragrant, then remove from heat.
6
Add the cooled rice noodles, shredded chicken, and chopped green onions to the lettuce.
7
Pour the vinaigrette dressing over the salad and toss gently but thoroughly until all ingredients are evenly coated.
8
Divide the salad among four serving bowls and garnish each with the toasted sesame seeds.