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Asian Chicken Salad

4

30 min

Asian Chicken Salad

Asian Chicken Salad Photo 1

Time

30 min

Serving

6 persons

Calories

414

Rating

4.00★ (625)

Cuisine

Author: Victoria Buriak
This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!

Ingredients

  • vegetable oil: 0.25 cup
  • rice vinegar: 3 Tbsp
  • brown sugar: 2 Tbsp
  • sesame oil: 1 Tbsp (optional)
  • soy sauce: 2 tsp
  • head iceberg lettuce - rinsed, dried, and: 1 piece (chopped)
  • boneless chicken breast halves, cooked and: 4 piece (shredded)
  • green onions: 3 piece (chopped)
  • sesame seeds: 1 Tbsp (toasted)
  • ½ tablespoons olive oil: 1 piece (or as needed)
  • rice noodles: 1 pack (8 ounce pack, dried)

Metric Conversion

Stages of cooking

Asian Chicken Salad Photo 21
Asian Chicken Salad Photo 32
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  1. 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.
    Asian Chicken Salad Photo 2
  2. Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
    Asian Chicken Salad Photo 3
  3. 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.
    Asian Chicken Salad Photo 4
  4. Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
    Asian Chicken Salad Photo 5

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