This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!
Asian Chicken Salad
This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!
Ingredients
Dressing
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil Optional
- 2 teaspoons soy sauce
Salad
- 1 head iceberg lettuce – rinsed dried, and chopped
- 4 boneless chicken breast halves cooked and shredded
- 3 green onions chopped
- 1 tablespoon sesame seeds toasted
- 1 ½ tablespoons olive oil or as needed
- 1 8 ounce package dried rice noodles
Instructions
- Gather all ingredients.
- Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
- Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
- While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
- Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
Notes
Recipe Tip
Look for cellophane-type rice noodles in the specialty section of most grocery stores. They are often sold in clear, rectangular packages.
