Asian Chicken Salad with Apple Cider Vinaigrette

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Apple Cider Vinegar

2 Tbsp

Granulated Sugar

1/2 Tbsp

Sesame Oil

1

Lemon , juiced

1/2 tsp juice per 6 servings

as needed

Cooking Oil

2-inches deep

1 cup

Rice Noodles

2

Romaine Hearts , chopped

1/2 tsp

Sesame Seeds

1 1/2 cups

Grilled Chicken , sliced

1

Carrot , julienned

1/2

Red Onion , thinly sliced

1/4 cup

Fresh Cilantro , roughly chopped

3 Tbsp

Scallions , chopped

Cooking Instructions

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Step 1

Mix Apple Cider Vinegar (1/4 cup) , Granulated Sugar (2 Tbsp) , Sesame Oil (1/2 Tbsp) and the juice from Lemon (1) . Set the vinaigrette aside.

Step 2

Heat up Cooking Oil (as needed) in a wok or large pot. Test with wooden chopsticks or a wooden spoon to make sure the oil is hot enough.

Step 3

Deep fry dry Rice Noodles (1 cup) . It should just take a few seconds for it to puff up. Retrieve with strainer. Set aside.

Step 4

Toss Romaine Hearts (2) in vinaigrette. Add Sesame Seeds (1/2 tsp) .

Step 5

Assemble the salad. Add Grilled Chicken (1 1/2 cups) , Carrot (1) , Red Onion (1/2) and Fresh Cilantro (1/4 cup) .

Step 6

Top with crispy noodles and Scallions (3 Tbsp) . Add these at the very last minute, right before serving.

Step 7

Serve and enjoy!