Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Katy Wood      

Recipe Categories:

    Asian Chicken Salad


    Source of Recipe


    Kate

    List of Ingredients




    Ginger-Soy Dressing (below)
    Vegetable oil
    1 package (5.3 ounces) cellophane noodles (bean threads)
    1/2 head lettuce, shredded
    3 cups cut-up cooked chicken or turkey
    4 medium green onions, sliced (1/4 cup)
    1 medium carrot, shredded
    1 tablespoon sesame seed, toasted

    Recipe



    Make Ginger-Soy Dressing. Heat oil (1 inch) in 4-quart Dutch oven to 425 F. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain. Pour dressing over lettuce, chicken, carrot and onions in large bowl. Toss with half of the noodles. Spoon salad over remaining noodles. To toast sesame seed, cook it in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Sprinkle sesame seed over salad. Serve with dressing.

    Note: You should be able to find cellophane noodles in the ethnic foods section of any large grocery store, (ie. Price Chopper or Wegman's). If you can't find them, or if you're short on time, you can substitute crunchy chow-mein noodles.


    Ginger-Soy Dressing

    1/3 cup vegetable oil
    1/4 cup white wine vinegar
    1 tablespoon sugar
    2 teaspoons soy sauce
    1/2 teaspoon pepper
    1/2 teaspoon ground ginger
    1/4 teaspoon salt

    Shake all ingredients in tightly covered container. Refrigerate at least 2 hours.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |