| This is based on a really popular recipe I got from Jean Kawano (SPB). The Summer Salad variation is based on a recipe from Cathy Patrick (SOS). CHINESE CHICKEN SALAD 2 chicken breast halves, cooked and finely shredded 2-3 oz. rice sticks, deep fried (guessing on amount, see below) 1 head iceberg lettuce, finely sliced (romains works, too) 2-3 oz. sliced almonds 4 stalks green onion, sliced 1/4 c. chopped cilantro 3 T. toasted sesame seeds (opt.) Dressing: 1/2 c. sugar 1 t. salt, or to taste 1/2 c. salad oil About 1/2 teaspoon of sesame oil (or to taste) 1/3 c. rice vinegar (or substitute regular vinegar) Juice of half a lemon 1. Chicken: Cover & microwave til cooked. Drain and let cool. Shred finely. 2. Dressing: Mix ingredients. Do not refrigerate dressing if you are using right away. 3. Rice sticks: These are dried, opaque, white, thin noodles made of rice and also are called mai fun or rice noodles. There are other names too....look on the package to see if there are directions for deep frying. It looks like a bundle of stiff thin fishing line. To fry, using med. high heat with about an inch or 2 of oil in a 2 qt saucepan. Test to see if it is hot enough by dropping in one noodle. If it "explodes" right away, it is hot enough. Fry just a few noodles at a time. Drop noodles in hot oil; when it puffs up (which should be immediately), turn the noodles to make sure it is all cooked, and remove immediately to a plate with a paper towel to drain. Cook enough so it looks like a pile about 2/3 the size of the bowl of lettuce. Less is OK, too. Do not toss noodles into salad until it is ready to be served. 4. Assemble salad and toss when it is ready to be served. Yum. VARIATION: SUMMER SALAD Use redleaf lettuce instead. Omit the chicken and green onion. Add sliced sweet purple onion, halved fresh strawberries, and a can of drained mandarin oranges. It's a very refreshing salad. Instead of fried rice sticks, you can also use wonton skins, slice into strips about 1/4-inch wide, and deep fry. |
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| Mexico |