Chicken Adobo Salad

Serve as a light snack or along with your favorite meal

Yield: 6 servings

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Ingredients

1 box (5 oz.) Chinese Vermicelli (may substitute Italian Vermicelli) cooked

4 boneless and skinless chicken thighs

Dressing:

check sugar 1/4 cup sugar

check soy sauce 1/4 cup soy sauce

check cider vinegar 1/4 cup cider vinegar

check sesame oil 1/4 cup sesame oil

check sesame seeds 1 tablespoon sesame seeds

check minced garlic 2 tablespoons minced garlic

1 red or green bell pepper, seeded and thinly sliced

check green onions, finely chopped 1 bunch green onions, finely chopped

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Directions:

Cook noodles according to directions on package. Rinse cooked noodles under cool running water, drain completely and place in refrigerator to cool.

Trim thighs of any excess fat. Cut thighs into bite size pieces. Heat a non-stick pan over medium-high heat and saute thighs for 5-7 minutes until golden brown on all sides.

In a separate bowl combine all the dressing ingredients and mix thoroughly. Place dressing in refrigerator to cool. About an hour before serving the salad, combine noodles, bell pepper, green onion and dressing in a large bowl and toss thoroughly.

Please note that some ingredients and brands may not be available in every store.