Bimini Boatyard Salad Diane (using chicken, almonds and rice noodles)

BIMINI BOATYARD SALAD DIANE

"You will want to serve this light yet ultimately satisfying salad often. Be sure to wait until serving time to toss the salad with the rice noodles and dressing."

Oil, for frying
3 ounces rice noodles
1 tablespoon unsalted butter
1 1/4 cups sliced almonds
1/3 cup white sesame seeds
12 cups sliced or shredded iceberg lettuce
6 cups bite-size pieces cooked skinless chicken breasts
1/3 cup Bimini Boatyard Diane Salad Dressing (recipe given)
1 large navel orange, peeled and sectioned (or 1 (8 1/4-ounce) can mandarin oranges)

In a large saucepan or Dutch oven over high heat, heat about 2 1/2-inches oil to 375 degrees F. Add noodles, a handful at a time. When they are golden and puffed, remove with tongs and drain on paper towels; set aside.

In a skillet, heat butter over medium heat. Add almonds and sesame seeds and cook, stirring, about 2 minutes, or until beginning to take on color. Let cool completely in pan.

In a very large bowl, toss lettuce, chicken, almonds and sesame seeds.

JUST BEFORE SERVING:
Break up rice noodles and add to other ingredients. Drizzle dressing on salad and toss gently but well. Divide salad among 4 large serving plates or bowls and garnish with orange sections or mandarin oranges.

BIMINI BOATYARD DIANE SALAD DRESSING
Makes 1 cup

3 tablespoons sugar
1/4 cup rice vinegar
1/8 to 1/4 teaspoon hoisin sauce, to taste
Sea salt and fresh-ground black pepper, to taste
3/4 cup peanut oil

In a small nonreactive bowl, whisk together sugar, vinegar, hoisin sauce, salt and pepper until sugar dissolves. Slowly whisk in peanut oil. Refrigerate until ready to serve; whisk well before using. Leftovers keep well for several weeks.

Makes 4 servings