2-3 chicken breasts, skinned & boned
2-3 tsps Chinese marinade
1/3 to 1/2 pkg. bean thread noodles
Vegetable oil for frying the noodles
2 cloves garlic, slivered
2 tbsps sesame oil
2 tbsps hoisin sauce
2 tbsps sesame seeds
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1 bunch green onions, slivered
1 head lettuce, shredded
1 cup cilantro (coriander leaves), snipped
1/2 cup chopped cashews

Chinese Chicken Salad

1. Place the chicken breasts in a microwave safe baking dish and spread with the Chinese marinade. Cover with waxed paper. Microwave at medium high for 5 minutes.
2. Turn chicken pieces over. Microwave for another 3-4 minutes, or until done. Allow it to cool enough so that you can tear the chicken into strips.
3. In the meantime, put enough oil in a wok or stir-fry pan to a depth of about 2 inches. Heat to 375 degrees. Add the noodles, a little at a time. When they come to top of oil, remove and drain on paper towel. Set aside.
4. Remove all but a bit of the oil in the wok. Heat the oil in the wok or stir-fry pan and cook the garlic briefly but do not let it brown. Add the sesame oil and then the cut up chicken, cook and stir until it get crispy. Add the hoisin sauce, sesame seeds, pepper, and a little salt. Set aside to cool.
5. When ready to serve, combine in a salad bowl the lettuce, noodles, cooled chicken, cilantro, and cashews. Toss and serve, adding soy sauce, if needed.
   Serves: 6
   Preparation time: 20 minutes