Oriental Chicken Salad w Soy-Ginger
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
3 ounces dry Chinese egg noodles or fine egg noodles
3 tablespoons olive oil or salad oil
2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 green onion, chopped
2 sprigs fresh parsley
1/2 lemon, sliced
1 pound skinless, boneless chicken breasts or thighs
3 cups torn Boston or Bibb lettuce
1 cup red or green sweet pepper, cut into thin strips
1 orange, peeled and sectioned
1 8-ounce can bamboo shoots, drained
Lime wedges (optional)
Recipe
1. Cook noodles according to package directions. Drain; set aside. (You should have 2 cups.)
2. Meanwhile, for soy-ginger dressing, in a screw-top jar combine olive oil or salad oil, lime juice, soy sauce, ginger, and garlic. Cover and shake well. Chill dressing until serving time. Shake dressing well before using.
3. In a 10-inch skillet place green onion, parsley sprigs, and lemon slices. Add enough water to fill to a depth of 1 inch. Bring to boiling; add chicken. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Drain; discard liquid and seasoning. Cool chicken; cut into bite-sized strips.
4. In a salad bowl combine chicken, Boston lettuce, red or green sweet pepper, orange sections, bamboo shoots, and cooked Chinese noodles. Cover and chill for at least 1 hour or up to 2 hours. To serve, pour soy-ginger dressing over salad. Toss gently to mix. Garnish with lime slices, if desired. Makes 6 servings.
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