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2 tablespoons brown sugar2 teaspoons soy sauce1 tablespoon sesame oil (optional)1/4 cup vegetable oil3 tablespoons rice vinegar1 (8 ounce) package dried rice noodles1 head iceberg lettuce - rinsed, dried, and chopped4 boneless chicken breast halves, cooked and shredded3 green onions, chopped1 tablespoon sesame seeds, toastedPrepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. 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 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. Amount Per Serving Calories: 414 | Total Fat: 18g | Cholesterol: 55mg Powered by ESHA Nutrient Database
Servings Per Recipe: 6
Amount Per Serving
Calories: 414
Total Fat: 18gCholesterol: 55mgSodium: 225mgTotal Carbs: 39.2g Dietary Fiber: 2gProtein: 22.7g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
Reviewed on Jan. 28, 2004 by Dino II 
Yum! The dressing is a dead-ringer for the ones used on Wendy's Mandarin Chicken Salad and also the asian chicken salads served at Chili's, Houston's and Panera Bread. It seriously should be printed in one of those "secret restaurant recipes revealed" cookbooks. Follow the exact recipe and you will not be disappointed. The only change I would make is...do not fry your own noodles, as suggested. It's a mess and not worth the effort. Look for pre-made fried, rice noodles (La Choy brand) in your asian food section at the grocery store. Pre-made crispy, wonton strips also work well. Also, though it's listed as "optional," you should include the sesame oil. It gives the dressing a rich, but subtle, nutty flavor. Sliced water chestnuts, a little cilantro and mandarin orange segments also add more interest to the plain salad greens. Was this review helpful? [ YES ] 193 users found this review helpful Yum! The dressing is a dead-ringer for the ones used on Wendy's Mandarin Chicken Salad and...
Reviewed on Apr. 25, 2004 by JULIEANN3 Thank you, Jill! I have searched for the perfect Asian dressing for my variation of this salad, and I will forever use your recipe! This is my all-time favorite salad! This recipe is GREAT as is, but here's what I do differently: For my greens, I use a combination of Napa cabbage, romaine lettuce, and iceberg lettuce. I use broken up Ramen noodles instead of the rice noodles, and I don't saute' them or anything - just straight out of the wrapper and break them up. I usually marinate my chicken in soy sauce or a bought Asian marinade. I also add toasted almonds, which is my favorite part! I mix the greens, green onions, and chicken together and store separately from the ramen noodles, sesame seeds, and almonds to keep them crunchy the next day, if there are leftovers that is! Awesome! Was this review helpful? [ YES ] 56 users found this review helpful Thank you, Jill! I have searched for the perfect Asian dressing for my variation of this...
This is a 5 with a few changes. Must add a good shake of Garlic powder and ground ginger. Also, I added a bit of white wine vinegar in addition to the rice vinegar, cut back a little on the super sweetness. I made mine with napa cabage and spinach leaves, grated up carrots, cucumber, chow mein noodles, and added cashews as I didn't have almonds, also added the seeds. My chicken I had already boiled the night before, so it was cold, I tore it in chunks and soaked it in some of the dressing before adding it to the salad. FANTASTIC!! Tip: when mixing dressings add all the ingrediants together before adding the oil, allows the flavors to meld better. Was this review helpful? [ YES ] 45 users found this review helpful This is a 5 with a few changes. Must add a good shake of Garlic powder and ground ginger....
0 Responses to Healthy Salads: Asian Chicken Salad | Submitted By: Jill Lopez