365 Project: Day 66-Japanese Chicken Salad

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.