Friday, April 23, 2010

Japanese Chicken Salad

This is one of my favorite salads. Not only does it taste delicious but the dressing is low fat, so I don't feel as guilty when I eat a lot of it. You can prepare the chicken as described below or to make it really fast and easy I like to use left over chicken from this recipe.

Japanese Chicken Salad
recipe courtesy Cathy Richards

1-5 oz. can LaChoy Rice noodles-not chow mein noodles
3-4 chicken breasts-sprinkled with powdered ginger and garlic salt, wrapped in foil and baked for 1 hour at 350, cooled and shredded.
1 head lettuce-shredded (I use red or green leaf lettuce or a combination of the two if I double the recipe)
1/4 cup toasted sesame seeds
1/4 cup shredded cucumber
1-2 oz. package slivered almonds, toasted
2-3 green onions, sliced

Combine above ingredients together in a large bowl. Toss with salad dressing - recipe below.

1/4 cup white vinegar
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon soy sauce
Heat until sugar dissolves — cool

(All ingredients, except noodles and dressing, may be prepared in advance, covered and stored.)

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