Korean Chicken Salad

Photo: flickr user avlxyz

Ingredients

3 lbs. chicken breasts, skinless, boneless

4 tablespoons soy sauce

2 tablespoons oil

2 tablespoons sherry (optional)

1/2 teaspoon cinnamon

2 cloves garlic (finely chopped)

2 cups head lettuce, shredded

1 cup celery, thinly sliced

1 cup carrots, thinly sliced

cup green onion, chopped

1/2 teaspoon dry mustard

4 teaspoons lemon juice

1 tablespoon soy sauce

cup oil

Cut chicken in half. Place in 9x13 pan and cover with marinade. Bake 1/2 hour. Slice into this strips in the baking pan.

Combine and chill. Toast 3/4 cup sliced almonds and 2 tablespoons sesame seeds. Add chicken, almonds, and dressing to salad just before serving.

8.0 Bars

Tuesday, December 1, 2009 - 12:59am

Anonymous