Warm Oriental Chicken Salad

Name: Warm Oriental Chicken Salad
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Yield: 4 serving(s)
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)

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Recipe by carolinafan

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.)

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READY IN: 4hrs 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
Refrigerate at least 4 hours, turning occasionally.
Set oven control to broil. Remove chicken from marinade; reserve marinade.
Place chicken on rack in broiler pan.
Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.
Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.

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