Categories: Salad- Salad Dressings- Slaw

Ingredients

• 4 chicken breast halves, bone-in and skin on
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1/4 cup Mirin or rice wine vinegar
• 1/2 tsp. garlic, minced
• 1/2 tsp. ginger, grated
• 1/4 tsp. salt
• 1/2 cup roasted peanuts, chopped
• 2 scallions, finely chopped
• 2 Tbsp. sesame seeds, toasted
• 1 head iceberg lettuce. shredded
• 1/4 lb. rice vermicelli, fried (optional)

Directions

1. Place chicken in large stockpot and cover with water.

2. Bring to a boil over high heat; lower heat, cover and simmer chicken for 15minutes. turn off heat and allow chicken to cool in cooking liquid.

3. When chicken is cooled, remove from pot. Remove skin and bones and use fingers to shred chicken. (This will produce 3 to 4 cups cooked chicken.) Set aside.

4. In a large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallops and sesame seeds. Combine well. Add chicken to soy sauce mixture and toss well to coat.

5. Divide lettuce among 4 serving plates. Top each with mixture of chicken; then top with fried noodles. Garnish with cilantro and lemon slice, if desired.

6. To fry vermicelli noodles:

7. In medium-size saucepan, warm 2 Tbsp. peanut oil. Add noodles in small amounts. Stir fry until light brown and crispy. Remove with slotted spoon and drain on paper towels.

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