1. Place chicken in large stockpot and cover with water.  Bring to a boil over high heat; lower heat, cover and simmer chicken for 15 minutes.  Turn off heat and allow chicken to cool in cooking liquid.
2. When chicken is cooled, remove from pot.  Remove skin and bones and use fingers to shred chicken.  (This will produce 3 – 4 cups cooked chicken.)   Set aside.
3. In large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallions and sesame seeds.  Combine well.  Add chicken to soy sauce mixture and toss well to coat.
4. Divide lettuce among 4 serving plates.  Top each with ¼ mixture of chicken; then top with fried noodles.  Garnish with cilantro and lemon sliced, if desired

To fry vermicelli noodles:

In medium-size saucepan, warm 2 tablespoons peanut oil.  Add noodles in small amounts.  Stir fry until light brown and crispy.  Remove with slotted spoon and drain on paper towels.

Recipe courtesy of the National Chicken Council

Asian Chicken Salad

Average User Ratings:

Delisious
By joan lehman | June 13, 2007, 3:51 pm | vero beach, FL

beer can chicken with montreal chicken spice. Cook a 5 pound for about 1hour and 50 minutes. delisious.