member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Japanese Chicken Salad

    Source of Recipe

    Cooking Light-4/02

    List of Ingredients

    • 2 cups water
    • 2 chicken-flavored bouillon cubes
    • 1 pound skinless boneless chicken breast
    • 1 (2-inch) piece peeled fresh ginger, sliced
    • 1/4 cup sugar
    • 1/4 cup fresh lemon juice
    • 2 teaspoons vegetable oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 12 cups torn iceberg lettuce (1 head)
    • 1/2 cup chow mein noodles
    • 1/3 cup sliced green onions
    • 1/4 cup sliced almonds, toasted
    • 2 tablespoons sesame seeds, toasted


    1. Combine the water and bouillon cubes in a large heavy saucepan over medium-high heat; stir until bouillon cubes dissolve. Add chicken and ginger; bring to a boil. Reduce heat to low; simmer 20 minutes or until chicken is done. Cool chicken in broth; discard broth. Shred chicken with 2 forks.

    2. Combine sugar, lemon juice, oil, salt, and pepper in a small mixing bowl; stir with a whisk.

    3. Combine lettuce and remaining ingredients in a large bowl. Add chicken and dressing, tossing to coat. Serve immediately.

    4. Yield: 5 servings (serving size: 2 cups). 248 cal, 8.1g fat, 24.5g pro, 19.6g carb, 3.2g fiber, 53mg chol, 1.8mg iron, 737mg sod, 71mg calc.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |