Oriental Chicken Salad

Ingredients

• 1.chicken breasts, skinned
• 2.chicken stock
• 3.1 clove garlic, crushed
• 4.10 ml peanut butter
• 5.63 ml sugar
• 6.Chinese mustard
• 7.63 ml soy sauce
• 8.63 ml rice vinegar
• 9.black pepper, ground
• 10.250 ml oil
• 11.10 ml sesame oil
• 12.oil, for deep frying noodles
• 13.rice noodles
• 14.1 iceberg lettuce, finely shredded
• 15.0.5 cucumber, julienned
• 16.4 spring onions, chopped
• 17.nuts (pinenuts, slivered almonds or split cashews)
• 18.30 ml sesame seeds, toasted

Method

1. 1.Simmer chicken breasts in stock for 30 minutes. Remove from stock and cool.
2. 2.Make the dressing: combine all ingredients except the oils in a food processor. With the engine running, slowly add the oils until the dressing has thickened and emulsified.
3. 3.Fry the rice noodles in hot oil, a little at a time to prevent burning. As soon as the noodles puff up, remove and drain.
4. 4.Use a sharp scissor to cut the cold chicken into strips.
5. 5.Toss chicken strips with nuts and mix through with some of the dressing.
6. 6.Mix the lettuce, spring onion and the cucumber.
7. 7.Border a large oval platter with the shredded lettuce mixture.
8. 8.Heap chicken mixture in the centre of the platter.
9. 9.Dress salad — use dressing sparingly over the lettuce.
10. 10.Top chicken with toasted sesame seeds and the fried noodles.
11. 11.Serve immediately.

Notes

• Dressing alternative: use 3 teaspoons Colman's mustard powder instead of Chinese mustard.
• The fried rice noodles must go on at the last minute to stay crisp.
• Source: pages 2–3 of Adobe Scan 24 Feb 2026.pdf.