Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier!
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
This is absolutely one of my favorite salad recipes! I have made this many times and tweek this depending on what I have on hand. I usually shred one carrot, add some celery, cucumber, cilantro, bean sprouts, mandarin oranges, and fresh button mushrooms. The fried noodles found in a can are easier than frying your own… or sometimes I add some slivered almonds to add a bit of crunch. Also, instead of using iceberg, I prefer to use romaine/spinach or a spring green mix. The dressing is absolutely delicious but I usually halve the amount of oil used in the recipe to make it healthier; doesn’t make a difference! I’ve made this both with seasoned and unseasoned rice vinegar and I prefer the seasoned one in this recipe. Definitely a keeper!
Chinese Chicken Salad
Servings Per Container 4
Smartpoints : 5
2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
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