Chinese Chicken Salad

• 1/2 chicken, boned and shredded
• 1 head lettuce, shredded
• 3 scallions, chopped
• 1 to 2 T. sesame seeds
• 2 T. minced preserved red ginger (I use candied ginger)
• 4 T. vinegar (I use Balsamic or cider vinegar)
• 1/4 cup sugar
• 3 T. sesame oil
• 1 t. soy sauce
• 8 oz. rice noodles
• Oil

In a separate bowl, mix vinegar, sugar, sesame oil and sauce.

Pour dressing over chicken mixture, tossing well.

Refrigerate until ready to serve.

Fry noodles in deep fat for 1-1/2 minutes or until crisp.

When ready to serve, combine chicken mixture and noodles and toss.

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