Sunday, December 17, 2006

Asian Chicken Salad

Asian Chicken Salad



1 lb Chicken tenders or breasts

1Tbs. Soy Sauce

1tsp. Asian Sesame Oil

1 tsp. vegetable oil

1 tsp. ginger

½ tsp. sugar or sugar substitute


1 bag (16oz) coleslaw mix

¼ c. white vinegar

1 Tbs. Sugar or substitute

1 ½ Tbs. Vegetable oil

1 tsp. hot pepper sauce

½ tsp. salt

1 seedless cucumber, peeled, cut in half, and sliced (optional)

2Tbs. finely sliced mint (optional)

1C. chow-mein noodles

  1. In a bowl, combine all chicken ingredients; toss together to coat chicken completely. Cook until chicken is cooked through.
  2. Pour slaw mix into a large bowl. In a small saucepan, combine vinegar, sugar, vegetable oil, hot sauce, and salt. Bring to a boil, pour over slaw mix, and toss to combine. Add cucumber and mint, and toss again. Top with chicken. Serve chow-mein noodles on the side. Makes 4 servings. Recipe Found in Parents Magazine.

1 comment:

Jenni said...

This is one of my favorite quick and easy dishes! I went through a stage where I made it at least once a week. Very yummy and the noodles add the perfect crunch to the salad. Oh and the first time I made it I tried it with the mint and didn't like so much but I think a little will go a long way.