Follow these steps for perfect results
rice sticks
oil
for deep frying
lettuce
chopped
chicken
cooked and shredded
almonds
toasted and sliced
mayonnaise
Worcestershire sauce
soy sauce
oil
mustard
prepared
mustard
prepared
lemon juice
Prepare the dressing by mixing mayonnaise, Worcestershire sauce, soy sauce, oil, prepared mustard, and lemon juice in a small bowl until well combined.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Deep fry the rice sticks in small batches for 1-2 minutes, or until puffed.
Drain the fried rice sticks on paper towels.
Chop the lettuce.
Place about one cup of chopped lettuce in each of 6 bowls.
Top each bowl with 1/2 cup of shredded cooked chicken and 1 tablespoon of toasted sliced almonds.
Spoon a tablespoon of the prepared dressing over the salad in each bowl.
Top each salad with a handful of the puffed rice sticks.
Serve immediately.
Expert advice for the best results
Ensure the oil is hot enough before frying the rice sticks for optimal puffing.
Toast the almonds for a richer flavor.
Adjust the amount of dressing to your taste.
Everything you need to know before you start
15 minutes
The dressing can be made ahead of time.
Arrange the salad components artfully in the bowl, ensuring a visually appealing mix of colors and textures. Garnish with extra almonds.
Serve as a light lunch or appetizer.
Pair with a side of fruit.
Serve chilled.
The acidity cuts through the richness of the salad.
Discover the story behind this recipe
A popular dish in Cantonese cuisine, often served during celebrations and gatherings.
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