Chicken salad with soy honey dressing

Directions

1. Mix first 8 ingredients in small bowl. Place chicken in large bowl. Pour marinade over chicken. Turn to coat well. Refrigerate 6 hours. Remove chicken from marinade.

2. Preheat oven to 350°F. Roast chicken 50 to 60 minutes or until cooked through. Cool chicken, then remove the meat and shred.

3. Prepare the soy honey dressing by blending all ingredients in a blender until smooth. Set aside.

4. Heat 2 inches of oil in large deep skillet. Test the temperature by placing a small piece of rice noodle into the hot oil. If the noodle immediately puffs up, the oil is hot enough for frying. Deep fry small amounts of noodles at a time. The rice noodles will puff up like popcorn in seconds. Be prepared to immediately remove noodles from hot oil. Transfer noodles with slotted spoon to patper towels to drain.

5. Toss chicken, salad greens, sprouts and red ginger with the desired amount of dressing. Add green onions, cilantro, fried rice noodles; toss again. Sprinkle top with almonds.

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