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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This salad is cool and refreshing. Do not add dressing until you are ready to serve. This will keep your salad crisp and delicious. Enjoy! Ingredients:
3 chicken breasts |
fresh ginger, peeled and sliced |
water |
1 head iceberg lettuce, chopped |
3 -6 green onions, sliced |
1/2 cup sliced almonds, toasted |
1/4 cup sesame seeds, toasted |
8 3/4 ounces rice vermicelli (chinese mei fun) |
oil, for frying |
4 tablespoons sugar |
2 -3 teaspoons salt |
1 teaspoon accent seasoning |
1/2 teaspoon black pepper |
4 tablespoons rice vinegar |
1/2 cup salad oil |
Directions:
1. Boil chicken breasts in water with sliced fresh ginger for about 20 minutes.
2. Remove and cool.
3. Shred into small pieces when cooled.
4. Chop lettuce and green onions. Add to large bowl.
5. Toast almonds and sesame seeds in a dry skillet until golden brown. Take care not to burn. Set aside to cool.
6. Add cooled almonds and sesame seeds to lettuce.
7. Heat oil in deep pan to fry rice vermicelli noodles.
8. Fry a small amount at a time until puffed and crisp.
9. Place on a plate with paper towels to drain.
10. Add noodles to lettuce when cool.
11. Combine all dressing ingredients, except oil, in a small pan.
12. Cook over low heat until dissolved.
13. Whisk in oil after cooking.
14. Toss with salad and serve.
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