Email to Terry Ward      

Japanese Chicken Salad

Source of Recipe


Cooking Light-4/02






List of Ingredients



• 2 cups water
  
• 2 chicken-flavored bouillon cubes
  
• 1 pound skinless boneless chicken breast
  
• 1 (2-inch) piece peeled fresh ginger, sliced
  
• 1/4 cup sugar
  
• 1/4 cup fresh lemon juice
  
• 2 teaspoons vegetable oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 12 cups torn iceberg lettuce (1 head)
  
• 1/2 cup chow mein noodles
  
• 1/3 cup sliced green onions
  
• 1/4 cup sliced almonds, toasted
  
• 2 tablespoons sesame seeds, toasted
  






Instructions



1. Combine the 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, lemon juice, oil, salt, and pepper in a small mixing bowl; stir with a whisk.
   
   
3. Combine lettuce and remaining ingredients in a large bowl. Add chicken and dressing, tossing to coat. Serve immediately.
   
   
4. Yield: 5 servings (serving size: 2 cups). 248 cal, 8.1g fat, 24.5g pro, 19.6g carb, 3.2g fiber, 53mg chol, 1.8mg iron, 737mg sod, 71mg calc.