Chinese Chicken Salad

CAROLYN SAYS:  "Although iceburg lettuce is not usually my top choice, it works really nicely in this recipe because it stays crisp."

1 pound boneless and skinless chicken meat breasts
1 teaspoon light soy sauce
6 tablespoons Monsoon Chicken Sauce
1 head lettuce
1 to 2 red peppers
1 10-fluid ounce can mandarin oranges, drained
1 8-ounce can sliced water chestnuts
¾ cup chow mein noodles
¼ cup toasted sesame seeds
¼ cup sliced almonds

Preheat oven to 350 degrees. Rinse chicken breasts and pat dry. Lightly rub the 1 teaspoon of soy sauce over breasts. Place breasts on a roasting sheet and cook for 45 minutes, turning over halfway through cooking. Remove chicken and cool.  

Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips. Shred the cooled chicken meat with your hands or a fork.

Pour the Monsoon Chicken Sauce in the bottom of a large salad bowl. Add the lettuce and chicken, tossing with the dressing. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles. Sprinkle the sliced almonds and/or toasted sesame seeds on top.

Serves 4 to 6

Filed under: SaladPoultryEntrée

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