Chinese Chicken Salad

INGREDIENTS

• 3 skinless, boneless chicken breasts (1 pound in total), cut into bite-size pieces
• 2 teaspoons soy sauce
• ¼ teaspoon white pepper
• 2 tablespoons peanut oil, plus extra for deep-frying
• 2 ounces thin rice noodles
• ½ head Chinese greens, thinly sliced diagonally
• 3 scallions, green parts included, sliced diagonally
• ½ cup almonds with skin, sliced lengthwise
• sesame seeds, to garnish (optional)

DRESSING

• ⅓ cup olive oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• a few drops sesame oil
• salt and pepper, to taste

1. Sprinkle the chicken with the soy sauce and white pepper. To make the dressing, whisk the ingredients together in a bowl until well blended.
2. Heat a wok over high heat, then add the peanut oil. Stir-fry the chicken for 4–5 minutes, until brown. Drain on paper towels and let cool. Wipe out the wok.
3. Pour enough peanut oil for deep-frying into the wok. Heat to 350-375°F, or until a cube of bread browns in 30 seconds, then fry a few noodles at a time until puffed up and crisp. Remove and drain on paper towels.
4. Arrange the Chinese greens in a shallow serving dish. Place the noodles in a pile on top of the greens on one side of the dish. Arrange the chicken, scallions, and almonds in the remaining space. Whisk the dressing again and pour it over the salad. Garnish with the sesame seeds, if using. Serve immediately.

SERVES: 4
PREP TIME: 20 MINS
COOK TIME: 10 MINS