Some goddesses are puzzled by this...like me...
For some reason if you add chow mein noodles and chicken and cashews to a salad...I like it better lately. I'm not sure my kids do, but what do they know? I'm the one that has to try to cook in this heat. And they're always the ones who complain I'm trying to overfeed them.
So I thought I'd share a recipe I just came up with that tastes pretty good. It's for a large group of people....but it should scale down just fine....next time maybe I'll add pineapple to it though....
Chicken Oriental Salad with Cashews
Number Of Serves: 16 Serve(s)
Preparation Time: 30.00 min
Cooking Time: 55 min
1. 8 lbs of frozen skinless chicken breasts
2. 0.5 t of vietnamese or chinese ground red chili garlic sauce (chilis in vinegar)
3. 1 c of Kikoman soy sauce
4. 1 T of Black Bean Sauce
5. 1 T of Hoisin Sauce
6. 1 t of chinese hot mustard
7. 0.5 t of ground ginger
8. 1 c of dried minced onion (1/2 c. if using fresh)
9. 0.25 c of Newman's own Lowfat sesame and ginger dressing
(may leave out, doesn't really add much)
10. 2 c of oiled, salted cashew halves and pieces
11. 16 oz of bag dry chow mein noodles
12. 3 oz of dry, candied ginger, sliced finely
13. 2 lbs of salad mix
14. 0.5 head of green leaf lettuce
15. 2 ea of tomatoes
16. 2 ea of kiwi
17. 1 ea of cucumber
18. 0.5 med of green pepper
1. Preheat oven to 375 F.
2. Mix soy sauce, chili sauce, minced garlic, black bean sauce, hoisin sauce, hot mustard, ground giner, minced onion and newman's dressing if using it in a small bowl.
3. Spread chicken breasts in single layer in two roasting pans and baste with sauce, careful to scoop onions onto chicken for flavor. Baste both sides of chicken before inserting in oven.
4. Put into oven. Cook 25 minutes. Turn chicken and switch racks that pans are occupying so all chicken cooks thoroughly. After about another 30 minutes chicken should be thoroughly cooked, juices should run clear. Cut meat into cubes and store the chicken along with all pan drippings in a large bowl in refrigerator to cool.
5. Prepare salad. Peel kiwi fruit and slice into thin rounds or strips. Peel cucumber, or not, to taste and slice into thin strips for color. Sliver the candied ginger. Mince the green pepper. Wedge and chop the tomatoes.
6. Layer salad and chicken into large bowl in an attractive manner with chow mein noodles and cashews. Add the kiwi, cucumbers, sliced ginger, green pepper and tomatoes and enjoy.
May be served with or without additional Newman's Sesame and Ginger dressing. I didn't think it needed it particularly.
Type(s): Barbecue/Grilling , Brunch , Main Dish , Meat , Poultry , Salad , Side Dish , Low-cal , Vegetables , Favorites , Original , Low Carb , Family/Historic
Author: Sondra Prowett
this recipe was produced using: Recipe Manager - Your Cooking Companion
Of course the 3 or 4 recipes I've read that are similar to this use tea in them somehow, but the last time I tried that it just tasted like I was trying to eat aromatic dirt in my salad...maybe I should have soaked the chicken in the steeped tea? But the recipe called for actually putting the TEA LEAVES in the salad. I'll never figure this stuff out. Oh well, just gives my family more to scratch their heads over as they catch me going down for the count.
For those in the know...they are taking bets now and tilting me in general directions of soft areas to land, "just in case." Sheesh! no respect!
That's the world right now for a puzzled goddess whose headed off to dream land. zzzzzzz.....
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