Poached Chicken Salad

Contributed by Martin Yan

Salad

Combine salad ingredients in a large serving bowl and toss well. Cover and refrigerate.
Place a small saucepan over medium-high heat until hot. Add 3 tablespoons oil, swirling to coat sides. Add ginger, garlic, and green onions; cook, stirring, for 1 minute. Add vinegar, soy sauce, honey, chili garlic sauce, and sesame oil. Cook, stirring, until mixture comes to a boil. Stir in pickled ginger. Remove from heat and set aside.
In a wok, heat oil for deep-frying to 350° over medium heat. Add rice stick noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels.
Drizzle dressing over salad; toss until well mixed. Just before serving, mix noodles and toasted almonds into salad. Serve at once, while noodles are still crisp.