Teryiaki Chicken Salad
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast
Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.
For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1 head napa cabbage, shredded
1 bunch green onions, sliced
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*
In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown. Remove from heat and cool. Heat oil (or use a deep fryer) and drop half a package of noodles into it. Cook about one minute until noodles begin to brown and float. Remove from oil and drain on paper towels. Sprinkle with a bit of seasoned salt.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved. Add soy sauce. Cool. I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.
In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.