Asian Chicken Salad

Makes: 6 servings

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chickenbreast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 mins ahead of time by combining the brown sugar,soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressingcarafe. To prepare the Chinese rice noodles, heat a skillet with a fewtablespoons of oil and break off a little bit of the noodles and addthem to the skillet and fry them. They will puff up in the skillet, soonly add a few at a time. As they begin to puff up, remove and drainthem on paper towels. Be sure to cook long enough as the under cookednoodles will be like eating needles. Once cooked, add them to the saladmixture. In a large bowl combine the iceberg lettuce, cooked andshredded chicken, green onions and toasted sesame seeds. Let chill about10 mins and just before serving add the cooked rice noodles. Serve insalad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour thedressing over the top of the salad toss and serve immediately.