Name: Asian Chicken Salad
Prep time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 0.25 cup vegetable oil; 3 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 teaspoons soy sauce; 1 head iceberg lettuce - rinsed, dried, and chopped; 4 boneless chicken breast halves, cooked and shredded; 3 green onions, chopped; 1 tablespoon sesame seeds, toasted; 1.5 tablespoons olive oil, or as needed; 1 (8 ounce) package dried rice noodles

Ingredients

Dressing:

cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil (Optional)
2 teaspoons soy sauce

Salad:

1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 tablespoons olive oil, or as needed
1 (8 ounce) package dried rice noodles

Directions

Step 1: Gather all ingredients.
Step 2: Prepare the dressing: In a small lidded , shake together the vegetable oil, rice vinegar, brown sugar, sesame oil, and soy sauce. Set the dressing aside until the salad is ready.
Step 3: Prepare the salad: In a large bowl, combine the chopped iceberg lettuce, shredded chicken, chopped green onions, and toasted sesame seeds. Cover the bowl and chill the salad in the refrigerator for 10 minutes.
Step 4: While the salad is chilling, heat the olive oil in a skillet over medium-low heat. Break the dried rice noodles into small pieces and fry them in batches, for about 15-25 seconds, or until they begin to puff up. Once fried, remove the noodles and place them on a paper towel-lined plate to drain the excess oil.
Step 5: After the salad has chilled, remove it from the refrigerator. Portion the salad into individual bowls. Top with the crispy fried rice noodles and drizzle the dressing over the top.