Chicken Noodle Salad with Sesame Vinaigrette Recipe – Sunset Magazine

Ingredients

• 2 boned, skinned chicken breast halves (5 to 6 oz. each), rinsed
• 8 ounces dried Asian wheat noodles (see
• 3 tablespoons sesame seeds
• 1 teaspoon vegetable oil
• 1 tablespoon minced garlic
• 1/2 cup rice vinegar
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 1/4 teaspoon cayenne
• 2 carrots (6 oz. total), peeled and cut into 2-inch-long matchsticks
• 2 stalks celery (5 oz. total), rinsed and thinly sliced diagonally
• 4 cups bean sprouts (8 oz.), rinsed and drained
• 1/3 cup chopped fresh cilantro leaves