Instructions: 1. Make marinade: Combine all ingredients in a large resealable plastic storage bag.

2. Add chicken, seal bag and toss to coat. Marinate in the refrigerator 2 hours.

3. Make dressing: Combine all ingredients in measuring cup.

4. Remove chicken from marinade; pat lightly with paper towels. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken and cook 4 minutes, until browned. Turn, add basil and cook chicken 4 minutes more, until just cooked though. Cover and set aside.

5. Heat remaining 1/3 cup vegetable oil in 2-quart saucepan over medium-high heat until it starts to smoke, 3 to 5 minutes. Carefully add half the rice sticks. Turn with tongs and cook until puffed and very light brown, about 1 minute. Remove pan from heat and immediately transfer rice sticks with tongs to paper towels to drain well. Return pan to heat and repeat process with remaining rice sticks; drain.

6. Toss salad greens, radishes and carrots with 3 tablespoons dressing in a large bowl. Cut chicken into small strips. Divide greens among 4 serving plates; divide and top with chicken, then rice sticks. Serve with remaining dressing.

Makes 4 servings.

*Available in the Asian section of the supermarket or from Asian specialty stores.

This gorgeous salad may look exotic, but it couldnt be easier: Chicken tenders (the boneless, skinless tenderloin of a chicken breast), premixed lettuce and packaged radishes make prep a breeze.

Each serving is crowned
with an airy nest of crunchy fried rice sticks (or rice-flour noodles), readily available in the Asian section of the supermarket.

in Beautiful B.C.
Prep time: 40 minutes plus marinating

Cooking Time: 12 to 14 minutes

Degree of difficulty: easy

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