Tuesday, June 24, 2008

Oriental Chicken Salad

Read on for the low fat version...

Oriental Chicken Salad:
I can't emphasize enough how much we love this! We make a huge batch of chicken and marinate for 24 hours, then grill. We use it for a sunday dinner of chicken, baked potatoes and a vegetable. Then we save the rest for meals the next 2 to 3 days. For example we use the grilled chicken in things like grilled chicken caesar salad (just throw with romaine, caesar dressing, croutons, onions, tomatoes, parmesan cheese), chicken tacos, BBQ chicken pizza. It makes cooking fast and easy once the meat is ready to go.

Chicken Marinade
2 cups sprite
1 cup soy sauce
1 cup oil
1/4 Tbs garlic powder
Marinate overnight

Appleby's Oriental chicken salad
3 C Romaine lettuce
1 C red cabbage
1 C Napa cabbage
1/2 Cup shredded carrots
1 Green onion
1 TB sliced almonds
1/3 c chow mein noodles

3 TB Honey
1/4 C Mayo
1 1/2 TB white vinegar
1 tsp dijon mustard
1/8 tsp sesame oil

Regular chicken recipe: Whisk 1 egg and 1/2 cup milk. Dip chicken into egg, then into mixture of 1/2 cup flour, 1/2 c cornflakes, 1 tsp salt, and 1/4 tsp pepper. Deep fry chicken.(I personally haven't had much success with this. It is greasy and I usually use leftover chicken from my marinade recipe).

Low fat recipe: After the chicken marinates for 24+ hours, pre-heat the oven to broil at 450. Place the chicken breasts on baking sheets. Bake 8 minutes and then turn the chicken breasts over, and bake for another 8 minutes. This is my favorite way to cook chicken breasts ~ they always turn out perfect! Let the chicken cool, and then slice up and then mix into the salad.

A special thank you to my sister-in-law, Cheryl Warnick who shared this recipe with me - it is yummy!