Recipes Poached Chicken Salad Be the first to rate & review! Quick Chicken Recipes By Martin Yan Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 - Ingredients Salad 4 cup mixed baby greens 1 cup shredded poached chicken Dressing 3 tablespoon salad oil 1 teaspoon minced fresh ginger 1 clove garlic 2 green onions (including tops) ¼ cup rice vinegar 3 tablespoon soy sauce 1 tablespoon honey 1 teaspoon chili garlic sauce 1 teaspoon sesame oil 2 tablespoon shredded pickled ginger (optional) Cooking oil for frying 1 ounce rice stick noodles ½ cup sliced almonds Directions 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. Rate it Print