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chicken breast cutlets marinade head romaine lettuce iceburg lettuce tomato scallions bell pepper almonds orange slices noodles
Viewed: 19 - Published at: 3 years agoIngredients
- 4 Thin sliced, boneless skinless chicken breast cutlets
- Prepared Teryaki or Sesame Ginger salad dressing/marinade
- 1 small head Romaine lettuce, chopped
- 2 cups chopped Iceburg lettuce
- 1 large tomato, chopped
- 3 scallions, green and white parts, chopped
- 1 bell pepper, any color, thinly sliced
- 1 cup sliced almonds
- 1 can mandarin orange slices, drained
- Crispy Chow Mein noodles (optional)
Method
- Marinate chicken in 1 cup of the dressing for at least half an hour, up to two hours. Do not marinate overnight, as this dressing tends to 'cook' the chicken if left on too long.
- Prepare the salad. Chop the lettuce, tomato, scallions, and pepper, and toss in a large bowl. Add the almonds and oranges.
- In a large nonstick skillet over medium heat, cook the chicken for about 2 minutes per side, until it is cooked through, and the dressing is caramelized.
- Pile the chicken cutlets on a cutting board and cut into thin strips. Add to the salad bowl and toss to mix. Add a little more dressing to taste, and chow mein noodles, if desired.
