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Asian-Style Chicken Salad with Snap Peas and Ginger Dressing

Asian-Style Chicken Salad with Snap Peas and Ginger Dressing

Yield: 24 3-cup servings.

as needed, cooking oil

4 oz. saifun noodles (bean threads)

3 heads iceberg lettuce, shredded ½" thick

4½ quarts cooked chicken breast, cut or torn into strips

3½ quarts Mann's Stringless Sugar Snap Peas

3 quarts Mann's Broccoli Cole Slaw

3 cups scallions (12 scallions), finely sliced

3 cups cilantro, coarsely chopped

3 cups roasted, salted cashew pieces


8 oz. fresh ginger

4½ cups light corn syrup

3 cups Aji-Mirin sweet cooking rice wine

1½ cups rice wine vinegar

¾ cups brown sugar, solid-packed

3 Tbsp. sesame oil

In large skillet or wok, pour cooking oil to about 2” deep an heat to 375°F to 400°F. Add saifun noodles and cook for just a second or two, until they puff up. (You may have to do two batches.) Remove and drain on paper towels.

While saifun cools, combine lettuce, chicken, sugar snap peas, broccoli cole slaw, scallions and cilantro in large bowl. When saifun is cool enough to handle, add it to bowl. Gently stir ingredients together.

For dressing: Puree ingredients together in food processor.

To serve: Toss 3 cups salad with ¼ cup dressing. Garnish with 2 Tbsp. cashews and serve.