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Chinese Chicken Salad


2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)


1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt
1/8 tsp. pepper


The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.

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