Back when I was a blushing bride, I found this recipe (no idea where!) and added it to my ambitious recipe book. I am happy to report that I make this dish at least once each summer – and everyone likes it – kids included. It’s fresh, healthy – and makes enough for leftovers. Don’t let the daunting list of ingredients scare you – it’s quick and simple!
Ingredients:
3 lb. boneless, skinless chicken breasts
Marinade:
4 T. soy sauce
2 T. vegetable oil
2 T. sherry or white wine
1/2 t. ground ginger
1/2 t. cinnamon
2 cloves garlic, minced
Salad vegetables:
2 c. shredded lettuce
1 c. cucumber, thinly sliced
1 c. carrots, thinly sliced
2/3 c. green onions, chopped
1 c. bean sprouts
3/4 c. slivered almonds
2 T. sesame seeds
Dressing:
1/2 t. dry mustard
1/2 t. salt
1/2 t. tabasco sauce
1 T. soy sauce
1/2 c. sesame oil
4 t. lemon juice
Cut chicken breasts in half and lay in baking dish. Combine marinade ingredients and thoroughly coat chicken – bake uncovered at 400F for 40 minutes – turning them at the halfway point.
Let chicken cool before cutting into thin strips. Prepare salad veggies and place in a large bowl or serving platter. You can do all this ahead of time – then add the nuts, seeds and dressing just before serving.
Prepare dressing. Before serving, toss the veggies with chicken, nuts, seeds and dressing. Enjoy this simple and delicious summer meal!