Imperial Moo Chicken Salad

This is a palate pleasing salad with an Asian flavor.

2 large chicken breasts, boned
1/3 cup sherry
1/4 cup soy sauce
6 thin slices ginger

Olive oil for frying

1/2 head iceberg lettuce, shredded
6 scallions, chopped
1/2 cup almonds, toasted and chopped
1/4 cup sesame seeds, toasted

2-3 ounces of Chinese rice sticks or bean thread

Dressing
1/2 cup olive oil
2 T lemon juice
1 T plus 1 t. soy sauce
3 t. sesame oil
2 t. dry mustard
2 t. sugar
1 t. fresh ginger, minced
1/2 t. hot chili oil

Combine sherry, soy sauce and ginger slices to create marinade. Marinate chicken breasts for several hours (overnight, if possible). Turn chicken breasts over a couple times. When ready to cook, drain chicken breasts, pat dry and lightly salt. Then coat with cornstarch. Refrigerate for an hour to allow cornstarch to set.

Heat olive oil in skillet and deep fry chicken breasts for about 5 minutes per side or until golden and crisp and cooked through. Drain chicken on paper towel then slice into bite-sized pieces. Place in a large bowl. Add lettuce, scallions, almonds, sesame seeds.

Heat olive oil in skillet or wok. Deep fry rice sticks or bean threads. They will puff up very quickly. Drain, salt lightly and add to salad. Mix dressing ingredients, add to salad, toss and serve.