Oriental Chicken Salad

Vegetable Oil
1  Package (3 3/4 oz) Cellophane Noodles
1/2  head shredded Lettuce
3  Cups cut-up, cooked Chicken or turkey
1  Medium Carrot, grated
1/4  Cup sliced Green Onion with tops
1  Tbsp. Sesame Seeds

Prepare Ginger Dressing and refrigerate for 2 hours prior to use.

Heat oil in Dutch oven to 425 °F . Fry 1/4 of the noodles at a time, turning once, until puffed, about 5 seconds and drain.

Pour ginger dressing over lettuce, chicken, carrot & onions in a large bowl. Toss with half of the noodles.

Spoon salad over remaining noodles, sprinkle with sesame seeds.


1/3  Cup Vegetable Oil
1/4  Cup White Wine Vinegar
1  Tbsp. Sugar
2  tsp. Soy Sauce
1/2  tsp. Salt
1/2  tsp. Pepper
1/2  tsp. Ground Ginger

Shake all in a tightly covered container.



About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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