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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 5 |
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This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook. Ingredients:
3 chicken cutlets |
1 tablespoon honey |
1 tablespoon mustard |
1/2 tablespoon olive oil |
2 tablespoons fresh lemon juice |
1/2 teaspoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 head lettuce |
1 red pepper (cut into thin strips) |
1 yellow pepper (cut into thin strips) |
5 baby corn (cut into pieces) |
bamboo shoot (optional) |
1/2 bunch scallion (sliced) |
4 teaspoons soy sauce |
1/4 cup oil |
1/4 cup vinegar |
1/4 cup sugar |
4 cloves fresh garlic (crushed) |
Directions:
1. Using a sharp knife cut 3-4 diagonal slits in each cutlet.
2. Place onto a lined small baking pan.
3. Combine marinade ingredients and pour over chicken cutlets.
4. Place on oven rack 8-10 inches away from top.
5. Grill for 10-12 minutes, turning every few minutes.
6. Remove from oven, cover, and let sit for 1/2 hour.
7. Combine salad ingredients.
8. Combine all dressing ingredients well by hand.
9. Pour over salad 1/2 hour before serving.
10. When chicken is cool, cut into strips.
11. Toss salad with dressing and chicken.
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