Asian Chicken Salad

Name: Asian Chicken Salad
Total time: 30
Yield: 6
Ingredients: 0.25 cup vegetable oil; 3 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 teaspoons soy sauce; 1 head iceberg lettuce - rinsed, dried, and chopped; 4 boneless chicken breast halves, cooked and shredded; 3 green onions, chopped; 1 tablespoon sesame seeds, toasted; 1.5 tablespoons olive oil, or as needed; 1 (8 ounce) package dried rice noodles

Recipe by Jill Lopez from allrecipes.com

Entree 30 Mins.

Ingredients

6 servings

•

0.25 cup vegetable oil
•

3 tablespoons rice vinegar
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2 tablespoons brown sugar
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1 tablespoon sesame oil
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2 teaspoons soy sauce
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1 head iceberg lettuce - rinsed, dried, and chopped

•

4 boneless chicken breast halves, cooked and shredded
•

3 green onions, chopped
•

1 tablespoon sesame seeds, toasted
•

1.5 tablespoons olive oil, or as needed
•

1 (8 ounce) package dried rice noodles

Instructions

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.
Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
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.
Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.