ASIAN CHICKEN SALAD

Asian Chicken Salad image

Crispy cellophane noodles add a wonderful crunch to this easy main-dish salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 14

Ingredients

1/3 cup vegetable oil
1/4 cup white wine vinegar
2 teaspoons soy sauce
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1/4 teaspoon salt
Vegetable oil
1 package (5.3 oz) 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

Steps:

In tightly covered container, shake all dressing ingredients until well blended.
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.
In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.

Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

*** Explore more Asian Chicken Salad Recipes »

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