Asian Chicken Salad

Dressing:

• ¼ cup vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil (Optional)
• 2 teaspoons soy sauce

Salad:

• 1 head iceberg lettuce – rinsed, dried, and chopped
• 4 boneless chicken breast halves, cooked and shredded
• 3 green onions, chopped
• 1 tablespoon sesame seeds, toasted
• 1 ½ tablespoons olive oil, or as needed
• 1 (8 ounce) package dried rice noodles

Directions

1. Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
2. Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
3. While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
4. Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.