- Cheesy Hot Crab And Red Pepper Spread
- Creamy Tomato & Basil Bow Tie Pasta
- Curried Carrot Salad
- Crispy Brick-Grilled Barbecued Chicken
- Grilled Balsamic Chicken over Greens
- PHILADELPHIA® 3-STEP® Mini Cheesecake Jack-o'-Lanterns
- Birthday Train Cake
- Rumbly-Tummy Buster Mix
Asian Chicken Salad
- Prep Time:
- Serving Size: 4
- 4 Chicken Breast Halves, Bone-in And Skin On
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1/4 cup Mirin Or Rice Wine Vinegar
- 1/2 teaspoon Garlic, Minced
- 1/2 teaspoon Ginger, Grated
- 1/4 teaspoon Salt
- 1/2 Cup Chopped Roasted Peanuts
- 2 Finely Chopped Scallions
- 2 Tablespoons Toasted Sesame Seeds
- 1 Head Iceberg Lettuce, Shredded
- 1/4 pound Rice Vermicelli, Fried (optional; See Below)
Place chicken in large stockpot and cover with water. Bring to a boil over high heat; lower heat, cover and simmer chicken for 15 minutes. Turn off heat and allow chicken to cool in cooking liquid.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.In large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallions and sesame seeds. Combine well.
Add chicken to soy sauce mixture and toss well to coat.Divide lettuce among 4 serving plates. Top each with 1/4 mixture of chicken; then top with fried noodles.
Garnish with cilantro and lemon sliced, if desired.
To fry vermicelli noodles
In medium-size saucepan, warm 2 tablespoons peanut oil. Add noodles in small amounts. Stir fry until light brown and crispy. Remove with slotted spoon and drain on paper towels.
RECIPE COURTESY OF KRAFT FOODS