Asian Chicken Salad

Dressing:
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar

1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!