CHINESE CHICKEN SALAD

CHINESE CHICKEN SALAD
1 packet chicken breasts
1 cups chicken stock
Chinese Rice Noodles
1 fresh cucumber cut in long strips
1 packet lettuce broken up
1 tablespoon sesame seeds browned in pan, no oil
1 handful cashew nuts browned in pan, no oil
2 spring onions diced
2 stalks celery diced
Red pepper cut in strips
Mango or paw paw cut into strips

Place chicken into stock, and cook till done.
Put aside and let cool while preparing your dressing.
Dressing:
1 cup oil
1 clove garlic
1 tablespoon Peanut butter
¼ cup soya sauce
½ cup sugar
Pinch dry mustard
½ cup Rice vinegar
1 tablespoon sesame oil

In a bowl whisk oils into ingredients until well blended.
Put all vegetables on bed of lettuce.
Cut chicken breasts into bite size pieces, and place on top of salad.
Sprinkle sesame seeds and nuts.
Pour some of the salad dressing over. Put in fridge while preparing noodles.
RICE NOODLES
In a Medium to Large pot boil oil and fry amount of rice noodles quickly.
It takes 2 seconds, dont walk away! Carefully take out and pile on top of the salad.
Pour a little more dressing over the salad….not too much or the noodles will go soggy.
Sprinkle spring onions on top.
Serve immediately and enjoy.
Tip
You can store the rest of the salad dressing in the fridge and use over any salad.

Recipe: Sharon Gien-Cambier