Warm Oriental Chicken Salad

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  1. 3 tablespoons soy sauce
  2. 3 tablespoons honey
  3. 1 tablespoon lemon juice
  4. 1 tablespoon vegetable oil
  5. 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  6. 2 garlic cloves, finely chopped
  7. 4 boneless skinless Chicken breasts
  8. 4 cups shredded napa cabbage (Chinese)
  9. 1 1/2 medium carrots, shredded (1 cup)
  10. 1/2 cup chow mein noodles
  11. 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.