Asian Chicken Salad
Cilantro (which I love and can not see omitting)
Boneless, skinless chicken breasts – I like to slice mine in half widthwise, so they are thinner.
Slivered or sliced almonds
Rice noodles (chow mien type)
Mandarin oranges (sometimes instead of oranges I use shredded carrots)
4 T brown sugar
2 t soy sauce
2 T sesame oil
4 T canola oil
6 T rice vinegar
Make the dressing by whisking together the sugar, soy, oils and vinegar. Use ½ the dressing to marinate the chicken. You only need to marinate it for about half an hour ….. that’s plenty of time. Be sure to throw the marinade down the drain when you take out the chicken.
Toast the seeds and nuts at 350 degrees for about 5 minutes.
Grill the chicken and slice it on the diagonal.
Toss all together with the remaining dressing. Serve while the chicken is warm…..