Chicken Nori Salad Rolls
Courtesy of www.eatchicken.com
Servings: 8
Prep Time: 30 Min.
Cook Time: 20 Min.
Prep Time: 30 Min.
Cook Time: 20 Min.
What you need:
* 2 boneless skinless chicken breast halves
* 2 qt. water
* 1/2 lb. dried thin rice noodles
* 1 large English cucumber
* 12 sheets toasted nori (seaweed wraps)
* 1/3 c. thinly sliced pickled ginger, drained
* 12 pieces red leaf lettuce
* 1 Tbsp. toasted sesame seeds
* 1 Tbsp. black sesame seeds
* 3/4 c. soy sauce
* 3 Tbsp. prepared wasabi
* 2 qt. water
* 1/2 lb. dried thin rice noodles
* 1 large English cucumber
* 12 sheets toasted nori (seaweed wraps)
* 1/3 c. thinly sliced pickled ginger, drained
* 12 pieces red leaf lettuce
* 1 Tbsp. toasted sesame seeds
* 1 Tbsp. black sesame seeds
* 3/4 c. soy sauce
* 3 Tbsp. prepared wasabi
What to do:
1. In large saucepan, place water over high heat and bring to a boil. Add chicken, return to boil, cover and remove from heat; let stand about 15 min. or until chicken is no longer pink. With tongs, lift chicken and immerse in cold water to cool; lift out and drain.
2. Return water in saucepan to a boil, add rice noodles and stir to separate. Return to a boil, cover and remove from heat. Let stand about 3 min. until noodles are tender; drain, immerse in cold water and drain again.
3. Slice chicken crosswise into 1/4-in. strips. Cut cucumber lengthwise into 1/4 in. slices, then cut lengthwise into sticks. Lay 1 nori sheet on flat surface; arrange 3 slices chicken, end to end, in horizontal line; top with ginger slices. Arrange 1 cucumber stick at edge of lettuce piece and roll tightly. Place lettuce roll on ginger and distribute 1/3 c. rice noodles evenly over lettuce. Fold nori over filling and roll tightly, moistening edge to press and seal. Repeat process and arrange nori rolls, seam side down, on platter. Cut crosswise and sprinkle with sesame seeds. Mix together soy sauce and wasabi; serve as dip. Makes 8 servings.
Finalist in the 45th National Chicken Cooking Contest (2003)
Recipe created by Lisa Carr, Cedaredge, Colorado
*For more chicken recipes visit www.eatchicken.com
2. Return water in saucepan to a boil, add rice noodles and stir to separate. Return to a boil, cover and remove from heat. Let stand about 3 min. until noodles are tender; drain, immerse in cold water and drain again.
3. Slice chicken crosswise into 1/4-in. strips. Cut cucumber lengthwise into 1/4 in. slices, then cut lengthwise into sticks. Lay 1 nori sheet on flat surface; arrange 3 slices chicken, end to end, in horizontal line; top with ginger slices. Arrange 1 cucumber stick at edge of lettuce piece and roll tightly. Place lettuce roll on ginger and distribute 1/3 c. rice noodles evenly over lettuce. Fold nori over filling and roll tightly, moistening edge to press and seal. Repeat process and arrange nori rolls, seam side down, on platter. Cut crosswise and sprinkle with sesame seeds. Mix together soy sauce and wasabi; serve as dip. Makes 8 servings.
Finalist in the 45th National Chicken Cooking Contest (2003)
Recipe created by Lisa Carr, Cedaredge, Colorado
*For more chicken recipes visit www.eatchicken.com