This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!
Ingredients
- 0.25 cups vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil , Optional
- 2 teaspoons soy sauce
Instructions
-
1
Gather all ingredients.
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2
Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
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3
Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
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4
While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
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5
Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
Nutrition Facts
Per serving
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