Crunchy Chicken Salad: 15-Min Recipe

Aditi Bose's Crunchy Chicken Salad is inspired by Chinese flavours. It takes just minutes to combine chicken, crisp veggies, noodles with a zesty dressing.

Ingredients

• 1½ cups shredded boneless boiled chicken
• 1 small lettuce, leaves diced
• 3 stalks spring onions, greens only, chopped

Ingredients, continued

• 1 tbsp roasted til or sesame seed
• 1 packet uncooked rice noodles, about 140 Gmail
• 2 tbsp brown sugar

Ingredients, continued

• 2 tsp sesame oil
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 3-4 tbsp peanut oil

Method

• Combine the sugar with the sesame oil, rice vinegar, soy sauce in a large bowl to make the dressing and keep aside.
• In a frying pan, heat the peanut oil and fry the noodles over low heat till crispy and cooked, about 10 minutes, tossing all the time.
  Once done take off heat and add to the bowl with the dressing; keep a little dressing aside for serving.

Method, continued

• In a large bowl, add the lettuce, green onions, shredded chicken and toss together with the toasted sesame seeds.
  Add the pre-dressed noodles and mix well.

Method, continued

• Refrigerate for 30 minutes.
• Serve in small bowls drizzling on top some of the reserved dressing; Serves 2-3.

Tips
This salad takes less than 15 minutes to assemble, not counting chilling time.
For extra spice add green or red chilly sauce, maybe 1 tbsp.
A half cup steamed mushrooms also a good addition.