Oriental Chicken Salad

Name: Oriental Chicken Salad
Ingredients: 2 cups cooked chicken, cut in long slivers or bite-size chunks; 4 1/2 tsp. sesame oil, divided; 2 packages (3.75 oz.) bean thread (“sai fun” or mung bean) noodles, broken or cut into thirds boiling water; 6 Tbsp. reduced-sodium soy sauce; 6 Tbsp. rice vinegar; 3 Tbsp. Chinese oyster sauce; 1 Tbsp. chili garlic sauce; 1 Tbsp. sugar; 6-8 leaves leafy green lettuce, depending on size, for garnish.; 2 medium cucumbers, peeled, seeded, halved crosswise and lengthwise, then into quarters; 2 medium tomatoes, cut into eighths, in wedges; 1 can (14-oz.) baby corn, rinsed and drained; 1 can or jar (14 oz.) hearts of palm, rinsed, drained and halved lengthwise and crosswise

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This Oriental Chicken Salad tastes best when paired with Green curry paste, which adds a bold, sparkling flavor to this tropical salad.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womenfitness.net.

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Ingredients

2 cups cooked chicken, cut in long slivers or bite-size chunks
4 1/2 tsp. sesame oil, divided
2 packages (3.75 oz.) bean thread (“sai fun” or mung bean) noodles, broken or cut into thirds boiling water
6 Tbsp. reduced-sodium soy sauce
6 Tbsp. rice vinegar
3 Tbsp. Chinese oyster sauce
1 Tbsp. chili garlic sauce
1 Tbsp. sugar
6-8 leaves leafy green lettuce, depending on size, for garnish.
2 medium cucumbers, peeled, seeded, halved crosswise and lengthwise, then into quarters
2 medium tomatoes, cut into eighths, in wedges
1 can (14-oz.) baby corn, rinsed and drained
1 can or jar (14 oz.) hearts of palm, rinsed, drained and halved lengthwise and crosswise