Warm Oriental Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This makes a very attractive salad. You can use 5 cups packaged broccoli slaw or coleslaw mix for the Napa cabbage and shredded carrot. Allow 4 hours to marinade (included in cooking time.) 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 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) |
Directions:
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.
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