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LEE ANN CHIN'S CHINESE CHICKEN SALAD 
Vegetable oil
2 oz. cellophane noodles
2 c. shredded cooked chicken
1/2 head iceberg lettuce, shredded (about 3 c.)
1 sm. carrot, shredded (about 1/2 c.)
1/2 c. canned shoestring potatoes
1 tbsp. toasted sesame seed
1/3 c. mayonnaise
1 tbsp. sugar
2 tbsp. white wine vinegar
2 tbsp. hoisin sauce
1 tbsp. sesame oil
1 tsp. light soy sauce
1 tbsp. chopped green onion

Heat 1 inch of vegetable oil in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.

Place half of the noodles, the chicken, lettuce, carrot and shoestring potatoes in large bowl; sprinkle with sesame seed.

Mix mayonnaise, sugar, vinegar, hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with remaining noodles and green onion. Toss before serving.

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