100g (3.5oz) rotisserie chicken (store-bought) or substitute with boiled chicken breast
½ Cucumber
¼ Red bell pepper
2 sheets J-Basket Nori
Dynasty La-Yu (Japanese chili oil) as needed
WelPac Roasted white sesame seeds as needed
Dressing
3 Tbsps Mayonnaise
1 Tbsp Kikkoman Soy sauce
1-2 tsps Ume paste (tube)
½ tsp Grated garlic
Directions
Slice the cucumber thinly.
Remove the stem and seeds from the bell pepper, then slice it thinly.
Shred the salad chicken by hand into coarse pieces.
Rehydrate the rice noodles as directed, then rinse under cold water and drain.
In a bowl, mix together the sliced cucumber, sliced bell pepper, and shredded chicken and the dressing ingredients. Serve the rice noodles in a bowl, top with torn nori and the prepared ingredients. Drizzle with chili oil and sprinkle with sesame seeds.
