Chinese Chicken Salad

• 1/4 c. soy sauce
• 1 Tbsp. sesame oil
• 2 whole chicken breasts, boned and skinned
• 1/2 lb. iceberg lettuce, cut in wedges
• 1 medium bunch green onions
• 1/2 medium garlic clove
• 1 1/2 tsp. dried mustard
• 1 Tbsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. white pepper
• 1/2 c. chicken broth
• 1/2 c. vinegar
• 4 5/8 c. cooking oil
• 1/3 pkg. rice stick noodles, break 2-inches long
• 1 1/2 tsp. toasted sesame seed

1. Combine 2 tablespoons soy sauce and sesame oil in dish.
2. Add chicken and turn until well coated.
3. Refrigerate until partially absorbed and turn.
4. Let stand 2 hours or longer.
5. Chop lettuce across the grain (3 1/3 cups), chop onions and refrigerate.
6. Mince garlic.
7. Add mustard, sugar, salt, pepper, 2 tablespoons soy sauce, chicken broth, vinegar and 1/2 cup oil; put aside.
8. Heat 4 cups oil.
9. Add 1/3 of rice noodles; cook 30 seconds.
10. Turn and cook until they expand.
11. Remove and drain.
12. Repeat until noodles are gone.
13. Pat chicken dry; saute in 2 tablespoons oil until golden; cool and slice into strips.
14. Refrigerate.
15. Mix together and garnish with sesame seed and chopped green onion.

soy sauce, sesame oil, chicken breasts, iceberg lettuce, green onions, garlic, dried mustard, sugar, salt, white pepper, chicken broth, vinegar, cooking oil, rice stick noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807259 (may not work)