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Tossed Shredded Chicken Salad
vegetable oil for frying
⅓ package rice noodles
8 squares wonton dough, cut into ⅛” strips
½ head iceberg lettuce (shred & place on a platter)
2 cups cooked chicken meat
(2 boneless breasts, covered with water and simmered for 15 minutes)
1 tsp. liquid mustard
¼ tsp. five spice powder
1 tsp. sesame oil
2 Tbsp. soy sauce
3 Tbsp. toasted almonds, chopped fine
½ cup thinly spiced green onions
½ tsp. salt
Pour the vegetable oil into a deep fryer or wok. Heat to 350°; when the oil is hot put in the dough strips and fry to a light brown color. Drain on paper towels.
Divide the noodles into 3 parts and fry separately. The noodles should “explode” on contact with the hot oil, and should be instantly removed before the oil is absorbed. Drain on paper toweling.
Put the chicken meat in a large bowl with the mustard, five spice powder, sesame oil, soy sauce, almonds, green onions, and salt and mix well.
Add the crisp-fried wonton strips and noodles to the bed of lettuce after the salad ingredients have been placed on the lettuce.
©Sally Bernstein, 2006