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Korean Chicken Salad

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Korean Chicken Salad 0 Picture

Ingredients

  • Marinade:
  • 3 LB Boneless Chicken Breast
  • 4 Tbsp Soy Sauce
  • 2 Tbsp Oil
  • 2 Tbsp Sherry or White Wine
  • 1/2 Tsp Ginger
  • 1/2 Tsp Cinnamon
  • 2 Cloves Garlic Chopped
  • Salad:
  • 2 C Head Lettuce Shredded
  • 1 C Cucumber Thinly Sliced
  • 1 C Carrots Thinly Sliced
  • 2/3 C Green Onion Chopped
  • 1 C Bean Sprouts
  • 3/4 C Slivered Almonds Toasted and Salted
  • 2 Tbsp Sesame Seeds Toasted
  • Dressing:
  • 1/2 Tsp Dry Mustard
  • 1/2 Tsp Salt
  • 1/2 Tsp Tabasco Sauce
  • 1 Tbsp Soy Sauce
  • 1/2 C Oil
  • 4 Tsp Lemon Juice

Details

Preparation

Step 1

Chicken Marinade: Combine and roast chicken uncovered at 400 degrees for 40 minutes turning after 20 minutes. Cool and cut into thin strips.

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