Japanese Chicken Salad
This easy Japanese Chicken Salad features shredded chicken tossed with mixed greens, Chinese noodles, almonds, and sesame seeds and a delicious rice wine vinaigrette.
- 2 broiler chickens
- 2 bouillon cubes
- 1/2 teaspoon ginger
- 3/4 head lettuce
- 2 stalks green onions
- 1/2 cup roasted almonds
- 1/4 cup sesame seeds toasted
- 3 cups chinese noodles (crispy)
- 1/4 cup sugar
- 1/4 cup rice wine vinegar or 1⁄4 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon MSG (umami seasoning)
- 1 teaspoon salt
- 1/4 teaspoon pepper
In a stock pot put the chicken, bouillon, ginger and enough water to cover.
When the chicken is done, debone and shred. Discard broth.
In a large bowl, put the lettuce, chicken, noodles, green onions, almonds, and seasame seeds.
Prepare the dressing. It may be prepared ahead of time.
Prior to serving add the dressing and mix well.
Optional: Mandarin oranges
Recipe courtesy of Food.com
Photo courtesy of jjsegota