Monday night dinner...We love this Japanese Chicken Salad from Cooking Light. Very light, easy to make and pretty tasty!
Here's the recipe:
2 cups water
2 chicken-flavored Bouillon cubes
1 pound skinless, boneless chicken breasts
1 (2 inch) piece peeled fresh ginger sliced
1/2 cup sugar
1/2 cup fresh lemon juice
2 tsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper
12 cups torn iceberg lettuce (I use a bag of lettuce)
1/2 cup chow mein noodles
1/3 cup sliced green onions
1/4 cup sliced almonds, toasted
2 tbsp sesame seeds, toasted
1. Combine the water and bouillon cubes in a large saucepan over med-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.
