CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Provided by Mama Robin @Foxylayde

Categories Chicken

Number Of Ingredients 15

5 - chicken breasts cooked & boned (sliced or shredded)
1 - lettuce head sliced or shredded
1 package(s) rice sticks or mai pan (you can substitute chow mein noodles if you're in a hurry)
1/2 cup(s) bean sprouts
1/4 cup(s) green onion (finely chopped)
6 tablespoon(s) almonds (chopped & toasted)
6 tablespoon(s) sesame seeds
1 can(s) mandarin oranges (optional)
DRESSING
1 teaspoon(s) dry mustard
4 tablespoon(s) sugar
2 tablespoon(s) soy sauce
2 teaspoon(s) sesame oil (this adds a great flavor)
1/3 cup(s) salad oil
6 tablespoon(s) rice vinegar

Steps:

I usually make the dressing first and set aside. Toast almonds and sesame seeds at 450 for approx 5-7 min. WATCH THEM - THEY BURN QUICKLY!
Place sliced lettuce, onions, sprouts, oranges & chicken in large bowl.
Deep fry rice sticks (Mai Pan) until puffed: pour salad oil into pan about 3" deep - heat to 450-500 break Mai Pan into small 3" portions put into hot oil until they puff up (this only takes seconds if the oil is ready) remove AS SOON as they stop puffing and place on paper towel to drain oil. [You can skip this step if you're using Chow Mein Noodles]
RIGHT BEFORE serving, top salad with rice sticks (or chow mein noodles) toasted almonds and sesame seeds. Add dressing, toss & enjoy!!