Thursday, November 5, 2009

Asian Chicken Salad

My family loves this recipe so much we have it once a week and there are never any leftovers. Everytime I take it to a potluck or serve it to guests, they ask for the recipe. I've changed the recipe several times over the years, and this is the one that gets rave reviews! The wonton noodles are not chow mein noodles. I have only found them at our local Weis supermarket, but I bet you could also find them at any Asian market.

Let me know if you like it!

Asian Chicken Salad
1 lb chicken breast cooked and chopped
1 head iceberg lettuce thinly sliced
¼ cup green onions, chopped
2 cans mandarin oranges
½ cup slivered almonds
1 T sesame seeds, toasted
1 package wonton noodles (the cooked type)

¾ C rice vinegar
1 T sesame oil
½ C either brown sugar, white sugar or honey
1 T either plum or hoisen sauce

In a saucepan, combine all ingredients and heat on high stirring constantly. When sauce begins to boil, continue to stir and heat until it becomes bubbly and foams on top (approx ½-1 min). Remove from heat. Do not continue to heat or the vinegar will evaporate and you will lose the tangy flavor.

Toss all ingredients in salad bowl and pour sauce over it. Serve immediately.
Approx. 6 servings as a main dish

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