Asian Chicken Salad
Ingreadient
Dressing:
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¼ cup vegetable oil
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3 tablespoons rice vinegar
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2 tablespoons brown sugar
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1 tablespoon sesame oil (Optional)
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2 teaspoons soy sauce
Salad:
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1 head iceberg lettuce - rinsed, dried, and chopped
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4 boneless chicken breast halves, cooked and shredded
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3 green onions, chopped
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1 tablespoon sesame seeds, toasted
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1 ½ tablespoons olive oil, or as needed
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1 (8 ounce) package dried rice noodles
Direction
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Gather all ingredients.
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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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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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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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Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
