Chicken Adobo Salad

Yield:
6 servings

Serve as a light snack or along with your favorite meal

Ingredients:

  1. 4 boneless and skinless chicken thighs
  3. 1 box (5 oz.) Chinese Vermicelli (may substitute Italian Vermicelli) cooked
  4. 1 red or green bell pepper, seeded and thinly sliced
  5. 1 bunch green onions, finely chopped
  6. Dressing:
  7. 1/4 cup sugar
  8. 1/4 cup soy sauce
  9. 1/4 cup cider vinegar
  10. 1/4 cup sesame oil
  11. 2 tablespoons minced garlic
  12. 1 tablespoon sesame seeds
Directions:

Cook noodles according to directions on package. Rinse cooked noodles under cool running water, drain completely and place in refrigerator to cool.

Trim thighs of any excess fat. Cut thighs into bite size pieces. Heat a non-stick pan over medium-high heat and saute thighs for 5-7 minutes until golden brown on all sides.

In a separate bowl combine all the dressing ingredients and mix thoroughly. Place dressing in refrigerator to cool. About an hour before serving the salad, combine noodles, bell pepper, green onion and dressing in a large bowl and toss thoroughly.


TDS 3