Using 2 forks shred the cooked chicken. Mix soy sauce sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.
Boil the rice noodles until they are tender. Drain and set aside.
Cut the scallions shredding them lengthwise. Toast the chopped almonds. Toast the sesame seeds separately.
Mix all of the sauce ingredients together in the order listed. Just before serving the salad mix all of the salad ingredients together: lettuce chicken rice noodles almonds sesame seeds and sauce.
Can also add mandarin oranges and bean sprouts to the salad.
This recipe has been added to the following public cookbooks:
Shirl's Kitchen
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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