Oriental Chicken Salad

Ingredients:

Vegetable oil
1 tb Sesame seed, toasted
--------- GINGER DRESSING ---------
1/3 c Vegetable oil
1/4 c White wine vinegar
1 tb Sugar
2 ts Soy sauce
1/2 ts Pepper
1/2 ts Ground ginger
sliced (about 1/4 cup)
4 Green onions (with tops)
1 pk (3-3/4 ounces) cellophane
Noodles (bean threads)*
1/2 Head lettuce, shredded
(about 4 cups)
3 c Cut-up cooked chicken
Or turkey
1 md Carrot, shredded
(about 1/2 cup)
1/4 ts Salt

Method:

Prepare Ginger Dressing.
Heat oil (1 inch) in Dutch oven to 425 degrees.
Fry 1/4 of the noodles at a time about 5 seconds, turning once, until puffed; drain.
Pour Ginger Dressing over lettuce, chicken, carrot and onions in large bowl.
Toss with half of the noodles.
Place remaining noodles on large platter.
Spoon salad over noodles.
Sprinkle with sesame seed.
6 SERVINGS; 490 CALORIES PER SERVING.
*5 cups chow mein noodles can be substituted for the fried cellophane noodles.
Toss half of the noodles with chicken-dressing mixture.
Continue as directed.
GINGER DRESSING Shake all ingredients in tightly covered container.
Refrigerate at least 2 hours Cellophane noodles are hard, clear noodles made from mung peas.
They become white, puffy and crisp when deep-fried, puffing up to more than twice their original size.
Remove them quickly from the oil so they stay white.