Chicken Nori Salad Rolls

Chicken Nori Salad Rolls Ingredients

2 boneless, skinless chicken breast halves	12 pieces red leaf lettuce
2 quarts water	1 tablespoon toasted sesame seeds
1/2 pound dried thin rice noodles	1 tablespoon black sesame seeds
1 large English cucumber	3/4 cup soy sauce
12 sheets toasted nori	3 tablespoons prepared wasabi
1/3 cup thinly sliced pickled ginger drained

Instructions for Chicken Nori Salad Rolls

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, lift 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, immerse in
cold water and drain again. Slice chicken crosswise into -inch
strips. Cut cucumber lengthwise into 1/4 nch 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 cup 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.

Main Ingredient: ChickenCuisine: Japanese

More like this...

Vegan: Nori Rolls (With Honey)

Tempura Tuna Nori Roll

Koimo Nori-Ae (Taro Potatoes Rolled in Crumbled Seaweed)

Nori Rolls

Nori Rolls

Ingredient Insight - look inside this recipe