Palm Valley Country Club Chinese Chicken Salad

Palm Valley Country Club Chinese Chicken Salad

From the Palm Valley Country Club in Palm Desert, CA.

Vegetable oil
1 (6 1/2-ounce) package rice stick noodles, broken into 3-inch-long portions
4 boneless chicken breast halves with skin
1 head iceberg lettuce, shredded
1/3 cup toasted sliced almonds
1/3 cup cilantro leaves
1/4 cup sliced green onions with tops
1 tablespoon toasted sesame seeds
Salad Dressing (recipe below)

Heat oil in wok (or 3-inch deep heavy pan) to 375 to 400 degrees. Drop rice sticks, handful at time, into hot oil. Noodles will puff immediately. As soon as they stop crackling, remove noodles at once using slotted spoon. Do not allow to turn brown. Drain immediately on paper towels.

In same oil, fry chicken breasts until skin is crisp and golden brown. Drain on paper towels. When cool enough to handle, dice and set aside.

Place shredded lettuce in large bowl. Add diced chicken, almonds, cilantro, green onions and sesame seeds. Pour Salad Dressing over and mix gently. Toss in crisp noodles. Makes 4 servings.

Salad Dressing

1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1/4 cup oil
2 tablespoon sugar
1 tablespoon sesame oil
3 tablespoon rice vinegar

Mix wasabi powder, soy sauce, oil, sugar, sesame oil and vinegar until blended.

Makes about 1/2 cup.

Source: LA Times