Asian Chicken Salad

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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