Prep Time::20 mins
Additional Time::10 mins
Total Time::30 mins
Servings::6
Ingredients
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Dressing:
¼ 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 ½ tablespoons olive oil, or as needed
1 (8 ounce) package dried rice noodles
Directions
Gather all ingredients.
Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.
Recipe Tip
Look for cellophane-type rice noodles in the specialty section of most grocery stores. They are often sold in clear, rectangular packages.