Chicken Nori Salad Rolls

Chicken Nori Salad Rolls

2 reviews, 3 star(s). 100% would make again

Ready in 45 minutes

A Japanese Classic

Ingredients

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

Original recipe makes 8

Servings  

Preparation

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.

Notes

Republished With Permission, National Chicken Council

Finalist in the 45tth National Chicken Cooking Contest (2003)

Recipe created by Lisa Carr, Cedaredge, Colorado

Alert editor   
Calories Per Serving: 167 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

I would make this again but prepare it a day ahead. The first day mine were very dry. Next day the moisture had spread evenly through them and they were great!
qwertz 8y ago

Republished With Permission, National Chicken Council Finalist in the 45tth National Chicken Cooking Contest (2003) Recipe created by Lisa Carr, Cedaredge, Colorado [I posted this recipe.]
tyson 10y ago

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