KOREAN CHICKEN SALAD

KOREAN CHICKEN SALAD image

Yield 10 people

Number Of Ingredients 23

3 lbs. boneless skinless chicken breasts
Marinade:
4 tbsp. soy sauce
2 tbsp. oil
2 tbsp. sherry or white wine
1/2 tsp. ground ginger
1/2 tsp. cinnamon
2 cloves garlic, finely chopped
Salad veggies:
2 cups head lettuce (iceberg), shredded
1 cup cucumber, thinly sliced
1 cup carrots, thinly sliced
2/3 cup green onion, chopped
1 cup bean sprouts
3/4 cup slivered almonds, toasted & salted
2 tbsp. sesame seeds, toasted
Dressing:
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Tabasco sauce
1 tbsp. soy sauce
1/2 cup vegetable or corn oil (add 1 tsp. sesame oil)
4 tsps. lemon juice

Steps:

Cut chicken breasts in half. Combine marinade ingredients. Thoroughly coat chicken pieces. Place chicken in shallow roasting pan, pour remainder of marinade over top and cook uncovered at 400F for 40 minutes, turning at half time. Cool cooked chicken and cut in thin strips. Prepare salad veggies and place in large bowl. Prepare dressing. If desired, add cooked marinade leftover from chicken in with dressing. Just before serving, toss the chicken and veggies with dressing. Sprinkle with seeds and almonds.