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Asian Chicken Salad Recipe

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This recipe for Asian Chicken Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Friday, November 16, 2007


2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
1/4 cup vegetable oil
3 tablespoons rice vinegar

chopped lettuce
4 boneless chicken breasts, marinated overnight in Teriyaki Sauce
3 green onions, chopped
1 tablespoon sesame seeds, toasted
chow mein noodles
mandarin oranges, drained

Prepare dressing at least 30 minutes ahead of time in a salad carafe and refrigerate until ready to use. Cook chicken in whole breast form either in fry pan or grill. Let rest and cool. To prepare salad, slice chicken breast and place on top of chopped lettuce and add rest on toppings in a decorative format. Gently pour some of the dressing over the salad to your liking.




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