Asian Chicken Salad

Asian Chicken Salad


Ginger-Soy Dressing
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


1. In tightly covered container, shake all dressing ingredients until well blended.

2. Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.

3. 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.