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Japanese Chicken Salad

Healthycooking's picture
Ingredients
  Water 2 Cup (32 tbs)
  Chicken flavored bouillon cubes 2
  Skinless boneless chicken breasts 1 Pound
  Peeled ginger 2 Inch, sliced (Fresh Pieces)
  Sugar 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Torn iceberg lettuce 12 Cup (192 tbs)
  Chow mein noodles 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
  Sesame seeds 2 Tablespoon, toasted
Directions

1. Combine 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, juice, oil, salt, and pepper in a small bowl,- stir with a whisk.
3. Combine lettuce and remaining ingredients in a large bowl. Add chicken and dressing, tossing to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Chicken

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