HealthNotes

Chicken Nori Salad Rolls

• From: National Chicken Council

Ingredients

• 2 chicken breast halves, boneless and skinless

• 2 quarts water

• 1/2 lb dried, thin, rice noodles

• 1 large cucumber, cut into 1/4-inch slices, and then lengthwise

• 12 sheets toasted nori (seaweed)

• 1/3 cup pickled ginger, thinly sliced and drained

• 12 leaves red leaf lettuce

• 1 Tbs toasted sesame seeds

• 1 Tbs black sesame seeds

• 3/4 cup soy sauce

• 3 Tbs prepared wasabi

Chicken and rice noodles are wrapped in super healthy nori—very easy to make and the perfect appetizer.

Directions

• 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 minutes or until chicken is no longer pink.
• With tongs, remove chicken and immerse in cold water to cool; lift out and drain.
• 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 minutes until noodles are tender; drain and immerse in cold water, drain again.
• Slice chicken crosswise into 1-inch strips.
• Lay one nori sheet on flat surface; arrange three chicken slices, end to end, in a horizontal line; top with ginger slices.
• Arrange one cucumber stick at edge of lettuce piece and roll tightly.
• Place lettuce roll on top of the ginger and distribute rice noodles evenly over the lettuce.
• Fold nori over filling and roll tightly, moistening edge to press and seal. Repeat process and arrange nori rolls, seam side down, on a platter. Cut crosswise and sprinkle with sesame seeds.
• Mix together soy sauce and wasabi; serve as dip.