Wednesday, September 3, 2008
TERIYAKI CHICKEN SALAD
~ unknown source
3/4 – 1 lb. boneless, skinless chicken breasts
3 c. cabbage, coarsely shredded
1 c. grated carrot
1/3 c. sliced green onion
1 c. frozen peas, thawed
1/4 c. cilantro
1/2 c. sliced almonds
2 T. vegetable oil
1/3 c. teriyaki cooking sauce, plus enough for brushing chicken
Brush breasts with teriyaki sauce; cover chicken and allow to marinate in refrigerator for 10 minutes or longer. Remove from refrigerator; sauté, bake or broil chicken breasts until done; cut into thin strips when cool. In a large bowl, combine chicken with vegetables, cilantro, and almonds; mix well. Blend vegetable oil with 1/3 c. teriyaki sauce; dress salad and toss well to coat.
Notes: We generally skip the dressing completely, but if you're going to use it, then let people dress their own portions so you don't end up with soggy leftovers. It's delicious served with or over sesame noodles.