Japanese Chicken Salad
|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|
|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|
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.