Korean Chicken Salad
By: Anonymous
Published: Tuesday, December 1, 2009 - 12:59am

Ingredients




3 lbs. chicken breasts, skinless, boneless
4 tablespoons soy sauce
2 tablespoons oil
2 tablespoons sherry (optional)
1/2 teaspoon ground ginger
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 cup bean sprouts
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
4 teaspoons lemon juice
1 tablespoon soy sauce
 cup oil

Preparation

1 Cut chicken in half. Place in 9x13 pan and cover with marinade. Bake 1/2 hour. Slice into this strips in the baking pan. 2 Combine and chill. Toast 3/4 cup sliced almonds and 2 tablespoons sesame seeds. Add chicken, almonds, and dressing to salad just before serving.