Chinese Chicken Salad
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1/2 chicken, boned and shredded
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1 head lettuce, shredded
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3 scallions, chopped
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1 to 2 T. sesame seeds
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2 T. minced preserved red ginger (I use candied ginger)
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4 T. vinegar (I use Balsamic or cider vinegar)
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1/4 cup sugar
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3 T. sesame oil
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1 t. soy sauce
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8 oz. rice noodles
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Oil
In a bowl, combine chicken, lettuce, onions, sesame seeds and ginger.
In a separate bowl, mix vinegar, sugar, sesame oil and sauce.
Pour dressing over chicken mixture, tossing well.
Refrigerate until ready to serve.
Fry noodles in deep fat for 1-1/2 minutes or until crisp.
When ready to serve, combine chicken mixture and noodles and toss.