Chinese Crunchy Chicken Salad
Quick salad for a hot summer night.
Servings 4 2 cup servings
fresh Chinese pea pods
cut in thin strips
packages Louis Rich Carving Board Grilled Chicken Strips
Litehouse Sesame Ginger Dressing
crispy rice noodles
Blanch pea pods in boiling water 30 seconds; plunge into ice water. Drain; pat dry with paper towels. Cut diagonally into one-inch pieces; refrigerate, covered.
To Serve: Combine first 4 ingredients. Toss with desired amount of dressing. Top with rice noodles; serve immediately.