Korean Chicken Salad
By bkotowich
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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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