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This big bowl of salad was gone within 5 minutes of the photo shoot by some hungry taste testers. It is best to dress the salad close to serving time.
3 chicken breasts, tenderized
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
4 teaspoons soy sauce
1/4 cup olive oil
1/2 cup lime juice
2 teaspoons brown sugar or honey
2 teaspoons sesame oil
2 teaspoons finely chopped ginger
1 clove garlic, minced
2 teaspoons Dijon mustard
1 head baby romaine lettuce, cut into thin strips
1 mango or 2 peaches, peeled and cubed
2 green onions or scallions, chopped
handful of chow mein noodles
handful of chow mein noodles
Marinate the chicken in soy sauce and spices for one hour or overnight in the refrigerator. Preheat a nonstick skillet with one tablespoon olive oil and sear chicken on each side until tender – about four minutes –– cut into strips.
Combine all dressing ingredients in a glass jar and shake very well. This can be refrigerated up to one week.
Place lettuce in a bowl, add diced mangos or peaches and green onions. Add chicken, as much dressing as you like, and top with chow mein noodles and nuts if using. Serve immediately.
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