Wednesday, September 9, 2009


"This has been an all-time family favorite for over 20 years now. "


3-5 Boneless Skinless Chicken Breasts (quantity depends on size)
2 Heads Lettuce
1 package Sliced Almonds (toasted) or Sunkist Brand Honey Toasted Almonds
1/2 package of Maifun Rice Sticks (look in your grocery stores Asian Food Section)
1 Bunch of Green onions - sliced

Cook chicken until done. Cool and then dice or shred. While the chicken is cooking and cooling, cut up the lettuce and onions. Pre-heat the oil (about 1/4 cup or more) in a Wok or large frying pan. Once the oil is hot you’ll need to test a small amount of the rice sticks before making all of them. Take a small amount and place in the oil. The rice sticks will immediately puff up. Quickly turn them over and let the other side puff up. Immediately remove the rice sticks from the oil. Add small portions until you’ve used half the package. Toast the almonds in the oven under the broiler, being careful not to burn them.

Just before serving toss all of the ingredients in a very large bowl. Don’t pour the dressing over the salad until you’re ready to serve it because the vinegar with start breaking down the lettuce as soon as you pour it over the salad.

Salad Dressing:

6 tbsp. Sugar
3 tbsp. Salt
1/4 tsp. Black Pepper
1 cup Canola Oil
6 tbsp. White Vinegar
1/4 Cup Sesame Seeds (toasted under broiler)
1 tsp. Accent

Mix all of the ingredients in a bottle and pour dressing over the salad just prior to serving.


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