You are here: Home » Recipes » Asian Chicken Salad from the Ocean Reef Club Asian Chicken Salad from the Ocean Reef Club Yield 4 servings Prep 20 mins Cook 15 mins Chicken Salad goes international with in this Asian-inspired recipe. National Chicken Council PrintEmail Ingredients 4 -- chicken breast halves, bone-in and skin on1 tablespoon soy sauce1 teaspoon sesame oil1/4 cup Mirin or rice wine vinegar1/2 teaspoon garlic, minced1/2 teaspoon ginger, grated1/4 teaspoon salt1/2 cup roasted peanuts, chopped2 tablespoons sesame seeds, toasted2 -- scallions, finely chopped1 head iceberg lettuce, shredded1/4 pound rice vermicelli, fried (optional; see instructions) Instructions Place chicken in large stockpot and cover with water. Bring to a boil over high heat; lower heat, cover and simmer chicken for 15 minutes. Turn off heat and allow chicken to cool in cooking liquid. When chicken is cooled, remove from pot. Remove skin and bones and use fingers to shred chicken. (This will produce 3 – 4 cups cooked chicken.) Set aside. In large bowl, combine soy sauce, sesame oil, Mirin, garlic, ginger, salt, peanuts, scallions and sesame seeds. Combine well. Add chicken to soy sauce mixture and toss well to coat. Divide lettuce among 4 serving plates. Top each with ¼ mixture of chicken; then top with fried noodles. Garnish with cilantro and lemon sliced, if desired. To fry vermicelli noodles: In medium-size saucepan, warm 2 tablespoons peanut oil. Add noodles in small amounts. Stir fry until light brown and crispy. Remove with slotted spoon and drain on paper towels. From the Cooking School at the Ocean Reef Club, Miami, Fla.