Asian Chicken Salad
This Asian chicken salad makes good use of leftover chicken, whether boiled, broiled, baked, or barbecued! Crisp iceberg lettuce, crunchy rice noodles, and tender chicken are topped with a tasty sweet and salty dressing. The kids love it too!
vegetable oil
¼
cup
rice vinegar
3
tablespoons
brown sugar
2
tablespoons
sesame oil (Optional)
1
tablespoon
soy sauce
2
teaspoons
iceberg lettuce - rinsed, dried, and chopped
1
head
boneless chicken breast halves, cooked and shredded
4
green onions, chopped
3
sesame seeds, toasted
1
tablespoon
olive oil, or as needed
1 ½
tablespoons
dried rice noodles
1
(8 ounce) package
 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.
