Marinade
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 mL] sugar
Chicken breasts
- 6 chicken breasts [boned and skinned]
Salad
- 4 green onions, chopped
- 1 head shredded lettuce
- 2 tablespoons [30 mL] slivered almonds [toasted in oil]
- 2 tablespoons [30 mL] sesame seeds [toasted in oil]
- 1 small can chinese crunchy noodles
- Snowpeas [optional]
- Fresh mushrooms [sliced]
- Chopped celery
Dressing
- 2 tablespoons [30 mL] sugar
- 1 1/2 teaspoons [7.5 mL] salt
- 1 teaspoon [5 mL] accent
- 1/2 teaspoon [2.5 mL] pepper
- 1/4 cup [60 mL] oil
- 3 tablespoons [45 mL] wine vinegar
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Marinade
- Mix together soy sauce and sugar.
- Marinate chicken breasts overnight in mixture.
Chicken breasts
- Bake at 350°F [180°C] for 45 minutes.
- Chop up or cube chicken.
Salad
- Mix all ingredients; add chicken pieces.
Dressing
- Combine all ingredients.
- Mix well and add, a little at a time, to salad.
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