Asian Chicken Salad

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

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( 18 Ratings)

18 Ratings

5 Stars 44%

4 Stars 39%

3 Stars 11%

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Prep Time 20 min
Total Time 20 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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

Got questions? Our experts have the answers. Ask Betty now.