Recipe: Ocean Reef Club Asian Chicken Salad with Fried Noodles

ASIAN CHICKEN SALAD



4 chicken breast halves, bone-in and skin on
FOR THE DRESSING:
1 tbsp soy sauce
1 tsp sesame oil
1/4 cup Mirin (or rice wine vinegar)
1/2 tsp minced fresh garlic
1/2 tsp grated fresh ginger
1/4 tsp salt
1/2 cup roasted peanuts, chopped
2 scallions, finely chopped
2 tbsp sesame seeds, toasted
FOR SERVING:
1 head iceberg lettuce, shredded
1/4 pound rice vermicelli, fried (optional, for serving, recipe follows)
Fresh cilantro (optional, for garnish)
Lemon slices (optional, for garnish)

Place chicken in large stockpot and cover with water. Bring to a boil over high heat; lower heat, cover and simmer chicken for 15 minutes. Turn off heat and allow chicken to cool in cooking liquid.

When chicken is cooled, remove from pot. Remove skin and bones and use fingers to shred chicken. (This will produce 3-4 cups cooked chicken.) Set aside.

In large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallions and sesame seeds. Combine well. Add chicken to soy sauce mixture and toss well to coat.

TO SERVE:
Divide lettuce among 4 serving plates. Top each with 1/4 mixture of chicken; then top with fried noodles, if desired. Garnish with cilantro and lemon sliced, if desired.

TO FRY VERMICELLI NOODLES:
In medium-size saucepan, warm 2 tablespoons peanut oil. Add noodles in small amounts. Stir fry until light brown and crispy. Remove with slotted spoon and drain on paper towels.

Makes 4 servings

Nutrition Information, Per Serving:
- With noodles: 590 calories; 25 g fat; 5 g saturated fat; 43 g carbohydrate
- Without noodles: 460 calories; 22 g fat; 4.5 g saturated fat; 19 g carbohydrate

From the Cooking School at the Ocean Reef Club, Miami, FL
Source: National Chicken Council