Warm Oriental Chicken Salad

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.)

• Ready In: 4 hrs 35 mins
• Serves: 4

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.