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Asian Chicken Salad

Asian Chicken Salad Recipe

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Prep/Cook Time: 40 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 packages
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup Mirin or rice wine vinegar
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, grated
1/4 teaspoon salt
1/2 cup roasted peanuts, chopped
2 scallions, finely chopped
2 tablespoons sesame seeds, toasted
1 head iceberg lettuce, shredded
1/4 pound rice vermicelli, fried (optional; see below)


  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.

Note

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



joan lehman - vero beach, FL 6/13/2007 3:51:43 PM
beer can chicken with montreal chicken spice. Cook a 5 pound for about 1hour and 50 minutes. delisious.

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