When I first moved to LA out of college, it was a time of excitement, wonder, possibility and then...I got my sad first paycheck! I struggled to make ends meet and managed to survive by cooking at home. I loved making Chinese Chicken Salad because you can use leftover roast chicken. It's great to make for guests too because the cellophane noodles blow up when you cook them in hot oil. I love to serve this salad in Chinese take-out containers with red chopsticks sticking out. It's a festive and fun conversation starter.
Chinese Chicken Salad
Vegetable Oil
2 ounces dried cellophane noodles (bean thread)
2 cups shredded cooked chicken
1/2 head iceberg lettuce, shredded (about 3 cups)
1 tablespoon toasted sesame seeds
1/3 cup mayonnaise
1 tablespoon sugar
2 tablespoons white wine vinegar
2 tablespoons Hoisin sauce
1 tablespoon sesame oil
1 teaspoon light soy sauce
1 tablespoon chopped green onion
Heat vegetable oil (1 inch) in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.
Place 1/2 of the noodles, the chicken, lettuce, carrots in a large bowl; sprinkle with sesame seeds.
Mix mayonnaise, sugar, vinegar, Hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with remaining noodles and green onion. Toss before serving.
4 to 6 servings
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