Asian Salad Large Family Recipe (12 servings)

8 oz. Brown rice noodles

1 lb Frozen baby white corn, thawed

8 oz. carrots, shredded
1/3 cup red onions, sliced

1/3 cup Fresh cilantro, chopped
3/4 cup Fresh cucumbers, peeled, chopped

1 Tbsp Fresh mint

2 Tbsp red cabbage, fresh, shredded

1 1/2 lbs. Frozen chicken breast, boneless, skinless, diced, thawed, cooked

¼ cup Soy sauce, low-sodium

1/2 Tbsp sesame oil

2 Tbsp rice wine vinegar

¼ cup fresh lime juice

1 Tbsp Fresh ginger, sliced

3 Tbsp Sweet chili sauce

1/2 tsp garlic powder

1 tsp sugar


Cook noodles about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. Pour noodles into a steam table pan (12′′ x 20′′ x 2½′′). Set aside

Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside

Dressing: Combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside

Pour chicken and vegetable mixture over each pan. Toss well. Pour 1 cup (about 10½ oz) dressing over each pan. Stir well. Serve room temperature or cool in refrigerator before serving.

Makes 12 3⁄4 cup servings.