Asian Chicken Salad

Asian Chicken Salad

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.