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Asian Chicken Salad

Crispy cellophane noodles add a wonderful crunch to this easy main-dish salad.

Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings

(8 ratings)

Member Reviews (3)

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Ginger-Soy Dressing
1/3	cup vegetable oil
1/4	cup white wine vinegar
2	teaspoons soy sauce
1	tablespoon sugar
1/2	teaspoon pepper
1/2	teaspoon ground ginger
1/4	teaspoon salt
Salad
	Vegetable oil
1	package (5.3 oz) cellophane noodles (bean threads)
1/2	head lettuce, shredded
3	cups cut-up cooked chicken or turkey
4	medium green onions, sliced (1/4 cup)
1	medium carrot, shredded
1	tablespoon sesame seed, toasted

Serve with...

Shiitake Mushroom Soup
Total Time: 15 min

1.	In tightly covered container, shake all dressing ingredients until well blended.
2.	Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.
3.	In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.

How-To

To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Time Saver

When you're short on time, you can substitute 5 cups packaged chow mein noodles for the fried cellophane noodles.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 8 %; Calcium 2 %; Iron 8 % Exchanges: 1 Starch; 1 Vegetable; 2 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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Asian Chicken Salad

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