Tropical Chicken Strips Salad, Lime Salad Dressing

Comments: For a cool refreshing meal on a warm summer day, mix in any of your favorite tropical fruit pieces.
Oriental-flavored chicken strips are perfect to add to all kinds of salads.
Servings: 6


1 [1-pound / 454-g] pack cellophane noodles
6 cups [1.5 L] shredded bok choy or lettuce leaves
1 [14-ounce / 400-g] pack frozen cooked Oriental-flavored chicken strips, thawed
2 mangoes, peeled then sliced
Vegetable oil, for the frying
Lime wedges, to garnish

Lime Salad Dressing

1 teaspoon [5 mL] grated lime rind
1/4 cup [60 mL] freshly squeezed lime juice
1 teapoon [5 mL] cumin
Chile flakes, to taste
1/2 cup [125 mL] vegetable oil



Into a dee-fryer or a large casserole, heat enough vegetable oil to deep-fry the noodles until really hot.
Deep-fry noodles for approximately 1 minute, until crisp.
Drain well and reserve.
Lay bok choy or lettuce leaves onto a large serving plate or 6 individual plates.
Evenly top with chicken strips.
Nicely decorate chicken strips with mango slices.
Well whip together grated lime rind, lime juice, cumin and chile flakes of lime salad dressing until well blended.
Really slowly whip in vegetable oil.
Just before serving, pour salad dressing all over the salad; mix delicately to coat.
Garnish with lime wedges, then with reserved fried noodles before serving.