"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asian Chicken Salad GF Recipe

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

Contributor:  
Contributor:  
Annie Steinle
Added: Tuesday, September 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. skinless, boneless, chicken breast halves
3 Tb. soy sauce
2 tsp. grated fresh ginger or 1/2 tsp. dried
1 recipe Asian Salad Dressing (see below)
5 cups romaine, chopped finely
3 cups assorted veges (fresh pea pods, halved crosswise; red sweet pepper strips, shredded carrot, cucumbers)
1 cup coarsely chopped red cabbage
1/4-1/2 cup green onion or chopped red onion
3-4 oz. rice spring noodles, cooked and cut up (prepare accdg. to pkg. directions)
2 tsp. sesame seeds, toasted

Asian Salad Dressing:
In a screw top jar, combine
1/3 cup unsweetened pineapple juice,
1/4 cup rice vinegar,
1 tb. soy sauce,
1 1/2 tsp. honey or agave nectar
1 1/2 tsp. toasted sesame oil and a shake of pepper

Cover and shake well.

Directions:
Directions:
In a small bowl, combine soy sauce and giner; brush some of the mixture onto one side of each chicken breast half. Broil 12-15 minutes or until chicken is tender, brushing with the remaining soy mixture halfway through broiling. Discard any remianing soy mixture.

Remove from heat; cool slightly. Cut chicken into bite size strips.

In a large bowl, toss together the mixed greens, assorted veges, red cabbage and green onion. Drain rice noodles and cut into 1-2" pieces. Add to salad.

Shake Asian salad dressing well. Pour about 1/2 cup over salad. Toss to coat. Top each salad with the chicken and pour remaining dressing over chicken. Top with sesame seeds.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a very yummy salad!

 

 

 

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