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Tossed Shredded Chicken Salad

by Sally Bernstein

Serves 4

vegetable oil for frying
⅓ package rice noodles
8 squares wonton dough, cut into ⅛” strips

½ head iceberg lettuce (shred & place on a platter)

Chicken salad:
2 cups cooked chicken meat
(2 boneless breasts, covered with water and simmered for 15 minutes)
1 tsp. liquid mustard
¼ tsp. five spice powder
1 tsp. sesame oil
2 Tbsp. soy sauce
3 Tbsp. toasted almonds, chopped fine
½ cup thinly spiced green onions
½ tsp. salt

Pour the vegetable oil into a deep fryer or wok. Heat to 350°; when the oil is hot put in the dough strips and fry to a light brown color. Drain on paper towels.

Divide the noodles into 3 parts and fry separately. The noodles should “explode” on contact with the hot oil, and should be instantly removed before the oil is absorbed. Drain on paper toweling.

Chicken Salad:
Put the chicken meat in a large bowl with the mustard, five spice powder, sesame oil, soy sauce, almonds, green onions, and salt and mix well.

Add the crisp-fried wonton strips and noodles to the bed of lettuce after the salad ingredients have been placed on the lettuce.

©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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