Asian Chicken Salad With Glass Noodles
This is a very flavorful, fairly spicy, asian-type salad. If you don't like it too hot, substitute sweet chili sauce for the hot chili sauce or mix half and half. The flavors need a few hours to blend, so it's a good idea to let it sit in the fridge for at least 2 hours and up to 24 hours. Salad can be nicely garnished with additional cilantro and lime slices. You can also use diced cooked chicken in place of the steamed chicken breasts if desired.
Steps
Cover noodles with boiling water and let sit 5-8 minutes , or until cooked.
Drain and rinse under cold water.
Steam chicken for 15 minutes , then shred into small pieces.
Place noodles , chicken , onions , carrots , cucumber , bean sprouts , mint and cilantro into large bowl.
Mix together chili sauce , lime juice and sesame oil then pour over noodle mixture and toss well.
Top with toasted sesame seeds.
Ingredients
noodles, boneless skinless chicken breast, green onions, carrots, cucumber, bean sprouts, of fresh mint, fresh cilantro, toasted sesame seeds, hot chili sauce, lime juice, sesame oil