Gluten Free Chinese Chicken Salad

Ingredients:

• 2 pounds chicken (I used half breasts and half thighs), cut into 1/2-inch pieces
• Salt, pepper, and ground garlic powder, to taste
• 2 tablespoons peanut or avocado oil
• 2 tablespoons sesame oil
For the Salad:
• 2/3 to 3/4 Napa cabbage, thinly sliced (avoid thick veins near root)
• 1 head romaine lettuce, thinly sliced
• 1 bunch sliced green onion, thinly sliced
• 1 large carrot, shredded
• 1 to 2 cans sliced water chestnuts, diced
• 1 handful sliced almonds
• 1/4 cup sesame seeds
• 1/4 package Rice Flake Noodles (Three Ladies Brand or other safe GF brand), fried in 400 - 450ºF oil OR Crispy Gluten Free Chow Mein Noodles Recipe (optional) for a crunchy garnish
For the Dressing:
• 1/2 cup vegetable oil (I used avocado oil)
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 5 teaspoons Better Than Bouillon Organic Low-Sodium Chicken Base
• 2 teaspoons gluten free soy or tamari sauce
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger

Instructions:

1. Season the chicken with salt, pepper, and garlic powder. Preheat a large skillet over medium-high heat.
2. Add one tablespoon each of vegetable oil and sesame oil; swirl around the pan. Add half the chicken and cook until brown and cook until no longer pink inside, about 6 minutes. Transfer a large bowl and set aside. Repeat with the remaining chicken.
3. In a large skillet, over medium-high heat, toast the sesame seeds for about 5 minutes or until golden. Transfer to another container and set aside. Toast the sliced almonds in the same skillet until golden; set aside.
4. If you enjoy crunchy textures and wish to make the salad substantially filling, fry the rice flake noodles in hot oil for 5 - 10 seconds or until they fluff up, expand, and float to the top. Be extremely careful when removing from the oil. Use tongs to remove the noodles and empty the oil from the rice noodles (they become cup shaped). Then transfer to paper-towel-lined plates to absorob additional oil.
5. Add one tablespoon each of vegetable oil and sesame oil; swirl around the pan. Add half the chicken and cook until brown and cook until no longer pink inside, about 6 minutes. Transfer a large bowl and set aside. Repeat with the remaining chicken.
6. Add one tablespoon each of avocado/peanut oil and sesame oil; swirl around the pan. Add half the chicken and cook until brown and cook until no longer pink inside, about 6 minutes. Transfer to a large bowl and set aside. Repeat with the remaining chicken.
7. In two large salad bowls or one over-sized bowl, toss together the cabbage, lettuce, onion, carrots, and water chestnuts.
8. Make the dressing by whisking together all of the ingredients. Pour on top of the salad just before serving. Add the sesame seeds and almonds and toss again. Serve salad with a bowl of crunchy topping on the table. If using the rice flake noodles, be sure to break them up prior to adding to the table.

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