The chicken can be prepared a couple of days ahead of time and refrigerated or even frozen if you want to be way ahead! The rice sticks should also be prepared ahead of time.
Assemble the Ingredients
On dinner plates arrange:
Salad greens of your choice; we often use romaine but recently enjoyed a plastic box of 4 small heads of Petite Tango, Petite Gem & Petite Oak lettuces.
Arrange over the greens:
Thin slices of colored bell pepper
Toasted sesame seeds
Sliced toasted almonds
Sliced green onions
Wrap plates with plastic wrap & refrigerate up to 1 day ahead.
The rice sticks come packaged similar to this; just pick a pan a little smaller than your salad plate; fill pan about 1/3 of the way up with oil and bring to at least 375 degrees. Pull apart the rice sticks. . . really . . . pull them apart! They will fly everywhere . . . they come so densely packed that they won't puff right unless you do. We would even suggest you do a small test batch as you will be amazed at how much they puff up . . like magic. Be prepared with paper towels nearby for draining a utensil for scooping them out.
Drop in the hot oil . They will sizzle and puff instantaneously-flip over for just two seconds - pull them out to drain. Ziplock after cooling and they will keep for a very long time at room temperature.
Assemble ingredients for dressing
We did an adaptation to the Spicy Soy Dressing here: