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
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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.
