Warm Oriental Chicken Salad
Ingredients
# 3 tablespoons soy sauce# 3 tablespoons honey
# 1 tablespoon lemon juice
# 1 tablespoon vegetable oil
# 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ginger|ground ginger
# 2 garlic cloves, finely chopped
# 4 boneless skinless Chicken breasts
# 4 cups shredded napa cabbage (Chinese)
# 1 1/2 medium carrots, shredded (1 cup)
# 1/2 cup chow mein noodles
# 2 green onions, sliced (with tops)
1. Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add Chicken; turn to coat with marinade. Seal bag or cover bowl.
2. Refrigerate at least 4 hours, turning occasionally.
3. Set oven control to broil. Remove Chicken from marinade; reserve marinade.
4. Place Chicken on rack in broiler pan.
5. Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
6. Broil Chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut Chicken crosswise into 1/4-inch slices.
7. Mix cabbage, carrots and noodles in large bowl. Arrange Chicken on cabbage mixture. Sprinkle with green onions.
2. Refrigerate at least 4 hours, turning occasionally.
3. Set oven control to broil. Remove Chicken from marinade; reserve marinade.
4. Place Chicken on rack in broiler pan.
5. Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
6. Broil Chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut Chicken crosswise into 1/4-inch slices.
7. Mix cabbage, carrots and noodles in large bowl. Arrange Chicken on cabbage mixture. Sprinkle with green onions.
This article uses material from the "Warm Oriental Chicken Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
