Poached Chicken Salad

• 4 cups mixed baby greens
• 1 cup shredded poached chicken
• 3 tablespoons salad oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 2 green onions (including tops), cut into 1-inch slivers
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 1 teaspoon sesame oil
• 2 tablespoons shredded pickled ginger (optional)
• Cooking oil for frying
• 1 ounce rice stick noodles, broken in half
• 1/2 cup sliced almonds, toasted

1. Combine salad ingredients in a large serving bowl and toss well.
2. Cover and refrigerate.
3. Place a small saucepan over medium-high heat until hot.
4. Add 3 tablespoons oil, swirling to coat sides.
5. Add ginger, garlic, and green onions; cook, stirring, for 1 minute.
6. Add vinegar, soy sauce, honey, chili garlic sauce, and sesame oil.
7. Cook, stirring, until mixture comes to a boil.
8. Stir in pickled ginger.
9. Remove from heat and set aside.
10. In a wok, heat oil for deep-frying to 350 over medium heat.
11. Add rice stick noodles and deep-fry for about 5 seconds or until they puff and expand.
12. Turn over and cook other side.
13. Lift out and drain on paper towels.
14. Drizzle dressing over salad; toss until well mixed.
15. Just before serving, mix noodles and toasted almonds into salad.
16. Serve at once, while noodles are still crisp.

mixed baby greens, chicken, salad oil, fresh ginger, clove garlic, green onions, rice vinegar, soy sauce, honey, garlic sauce, sesame oil, ginger, cooking oil, noodles, almonds

Taken from www.foodandwine.com/recipes/poached-chicken-salad (may not work)