light salad with vinegar/oil dressing. Great for spring / summer dinners, served with dinner rolls.
cook chicken, shred, and chill before use.
I've had very good results by placing 4 sliced chicken breasts in an instant pot with 1/2 bottle of Garlic Teryaki, and cooking on high pressure for 15 minutes. once it's complete, it will shred easily with 2 forks or even just tongs.
mix together dressing ingredients.
Shake / stir well (depending on if you're using a cruet, or just mixing in a bowl)
heat oil in wok to 400 degrees (just before it starts smoking)
break up about half the package package of maifun into several (3 - 4) smaller sections.
Place sections (one at a time) into the hot oil, and it will puff up almost immediately.
Flip with cooking spoon to ensure all maifun is cooked.
Remove quickly into paper towel lined bowl to cool.
Repeat with the remainder of the maifun.
Note: Saifun burns much faster than Maifun.
Once complete, crush cooked noodles in the bowl.
put lettuce in bowl, mix in chilled chicken, chopped green onions, crushed maifun noodles, and then pour dressing over salad, and mix well.
I've also noted that sliced almonds on the top of the salad add a nice crunch.
Traditionally, I've served this with Sister Schubert yeast rolls from the frozen section of the grocery store, but it also goes well with Kings Hawaiian or normal dinner rolls.
Ingredients
Directions
cook chicken, shred, and chill before use.
I've had very good results by placing 4 sliced chicken breasts in an instant pot with 1/2 bottle of Garlic Teryaki, and cooking on high pressure for 15 minutes. once it's complete, it will shred easily with 2 forks or even just tongs.
mix together dressing ingredients.
Shake / stir well (depending on if you're using a cruet, or just mixing in a bowl)
heat oil in wok to 400 degrees (just before it starts smoking)
break up about half the package package of maifun into several (3 - 4) smaller sections.
Place sections (one at a time) into the hot oil, and it will puff up almost immediately.
Flip with cooking spoon to ensure all maifun is cooked.
Remove quickly into paper towel lined bowl to cool.
Repeat with the remainder of the maifun.
Note: Saifun burns much faster than Maifun.
Once complete, crush cooked noodles in the bowl.
put lettuce in bowl, mix in chilled chicken, chopped green onions, crushed maifun noodles, and then pour dressing over salad, and mix well.
I've also noted that sliced almonds on the top of the salad add a nice crunch.
Traditionally, I've served this with Sister Schubert yeast rolls from the frozen section of the grocery store, but it also goes well with Kings Hawaiian or normal dinner rolls.