The Humpherys Family

Grilled Chicken Oriental Salad

Source  Internet
Recipe Added:  11/9/2011
6-8 cups romaine lettuce
2 chicken breasts
1/2 cup Chow Mein noodles
1/2 cup sliced almonds
2 Tbsp shredded carrots
2 Tbsp olive oil
salt and pepper
 Oriental Salad Dressing
1/4 cup mayonnaise
4 Tbsp Rice Wine vinegar
2 Tbsp sugar
2 Tbsp sesame seed oil
1 tsp toasted sesame seed oil
1 tsp Dijon mustard
Place chicken breasts in plastic wrap, and gently pound them to about 3/8 of an inch thick. Add olive oil to a skillet and cook the chicken on medium heat. Season with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Toast almonds by placing in a small skillet over medium heat, watch almonds carefully to prevent burning. Shake pan gently and when you begin to smell the almonds toasting; allow them to toast for a few seconds more and immediately place them onto a paper towel and allow to cool.

Assemble salads by layering the lettuce. Use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with Oriental Salad Dressing. Makes 2 entree sized salads.

Oriental Salad Dressing: In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week. Yield: approximately 3/4 cup.
Notes
Copycat Recipe for Applebee's salad
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