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Chinese Chicken Salad
by Gail Ritzwoller
Mix the dressing together, shake well and set aside.
Break apart rice noodles and deep fry in a wok in hot 400-degree oil to cover. Test by dropping a few noodles in to see if they expand immediately. They won’t expand if the oil is too cold. Noodles will fry within seconds and turn white and crisp. Drain on paper towels. May be made a day in advance and stored in plastic container.
Steam chicken breasts for 20 minutes. Cool and shred. Mix 4 Tb. dressing with the chicken and set aside to marinate at least 1 hour. This may be made the day ahead and refrigerated.
Just before serving lightly mix the fried noodles, chicken, lettuce, vegetables, sesame seeds, toasted almonds and fruit. Shake dressing and pour over the salad and mix again just before serving.
If you make the salad ahead of time, dress just before serving.
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