Mimi's Oriental Chicken Salad

1 (8oz) package dried rice noodles
1 head iceburg lettuce - rinsed, dried and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 Tablespoon sesame seeds, toasted
1/2 cup cilantro, roughly chopped 
1 can small mandarine oranges, cut in half


To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. 


Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions, cilantro, small cut up pieces of mandarine oranges and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. 


Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


Dressing:
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar


Serves 4

Shared by Debbie McLean Warner


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