ORIENTAL CHICKEN SALAD

Chicken and Asian greens tossed with almonds in Oriental vinaigrette.

MAKES  2 large dinner salads


ORIENTAL SALAD DRESSING
1/4 cup mayonnaise
4 Tablespoons rice wine vinegar
2 Tablespoons sugar
2 Tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil

MEAT
2 boneless, skinless chicken breast

SALAD
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 Tablespoon sliced almonds
1/3 cup chow mien noodles

Make the 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.)

Grill the Chicken

Heat a George Foreman Indoor Grill

Cook chicken until done. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Prepare the Salad

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.

Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into small bite-size chunks.

Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.