- Ok this salad is so yummy! I had some friends over the other day for lunch and thought this would be a great salad to serve. I was so glad that I did. My friends loved it. It has been so hot here in Texas that I don't want to make anything that will heat up the kitchen, or that will make me feel even more sluggish. This salad is a great option. The flavors are great and it is very light.
INGREDIENTS
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 1 (8 ounce) package dried rice noodles (I used Chow Mein noodles)
- 1 head iceberg lettuce - rinsed, dried, and chopped
- 4 boneless chicken breast halves, cooked and sliced
- 3 green onions, chopped
- 1 tablespoon sesame seeds, toasted
- 1 can of Mandarin oranges
- 1 red bell pepper
Directions
Prepare 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 (I mixed all the ingredients for the dressing, brought it to a boil and cooled in the fridge for about 30 minutes).
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 sliced chicken, green onions, Mandarin oranges, red bell pepper 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.
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