Recipe courtesy of Michele Urvater

Asian Chicken Salad Over Rice Noodle Cake

Getting reviews...
Save Recipe
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

For the dressing:

Directions

  1. In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.
  2. Make the dressing: In a food processor or blender combine ingredients and process until combined well.
  3. In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.
  4. In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.
12m Easy 99%
CLASS
19m Easy 99%
CLASS
19m Easy 94%
CLASS
Michael Ruhlman

Chicken Salad 4 Ways

18m Easy 97%
CLASS
21m Easy 95%
CLASS
26m Easy 96%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now