Asian Chicken Salad

 

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

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

• 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.