Ingredients
60 ml vegetable oil
45 ml rice vinegar
30 ml brown sugar
15 ml sesame oil
10 ml soy sauce
1 head of iceberg lettuce, rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
15 ml sesame seeds, toasted
22.5 ml olive oil, or as needed
225 g dried rice noodles
Directions
Step 1
Prepare the dressing by combining oil, vinegar, brown sugar, sesame oil, and soy sauce in a small lidded container. Shake well and set aside.
Step 2
In a large bowl, mix together the lettuce, chicken, green onions, and sesame seeds. Cover and chill for 10 minutes.
Step 3
While the salad chills, heat oil in a skillet over medium-low heat. Break the rice noodles into pieces and fry in small batches until they puff up, about 15 to 25 seconds. Drain on a paper towel-lined plate.
Step 4
Remove the salad from the refrigerator, portion it into salad bowls, top with the fried rice noodles, and drizzle the dressing over the top.