About this recipe:This is a crunchy, wonderfully satisfying grilled chicken salad. The dressing is sweet and sour, mingling sugar with soya sauce and rice vinegar. Fried rice noodles add the crunch.
2 tablespoons sugar (soft dark brown sugar preferred)
2 tsp soy sauce
1 tablespoon sesame oil (optional)
4 tablespoons vegetable oil
3 tablespoons rice vinegar
250g (1 cup) rice noodles
1 head iceberg or romaine lettuce - rinsed, dried and chopped
4 boneless, skinless chicken breasts - cooked and chopped
3 green onions, chopped
1 tablespoon til (sesame) seeds, toasted
Directions Prep:30min › Cook:20min › Extra time:50min › Ready in:1hr40min
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, vegetable oil and rice vinegar in a small jar with a tight fitting lid. Shake well.
Heat a frying pan over medium high heat with a few tablespoons of oil and break off bits of the noodles and fry them. They will puff up in the pan, so only add a few at a time. As they begin to puff up, remove and drain them on kitchen roll.
In a large bowl, combine the lettuce, chicken, spring onions and sesame seeds. Leave in the fridge to chill about 10 minutes. Just before serving add the cooked rice noodles and toss with desired amount of dressing. Serve immediately in large bowls.