ASIAN CHICKEN SALAD RECIPE

PREPARATION TIME: 20 MIN.

Ginger-Soy Dressing

1/3	cup vegetable oil
1/4	cup white wine vinegar
2	teaspoons soy sauce
1	tablespoon sugar
1/2	teaspoon pepper
1/2	teaspoon ground ginger
1/4	teaspoon salt

Salad

	Vegetable oil
1	package (5.3 oz) cellophane noodles (bean threads)
1/2	head lettuce, shredded
3	cups cut-up cooked chicken or turkey
4	medium green onions, sliced (1/4 cup)
1	medium carrot, shredded
1	tablespoon sesame seed, toasted 1In tightly covered container, shake all dressing ingredients until well blended. 2Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain. 3In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.