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This big bowl of salad was gone within 5 minutes of the photo shoot by some hungry taste testers. It is best to dress the salad close to serving time.
3 chicken breasts, tenderized
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
4 teaspoons soy sauce
1/4 cup Gefen Olive Oil
1/2 cup lime juice
2 teaspoons brown sugar or honey
2 teaspoons Gefen Sesame Oil
2 teaspoons finely chopped ginger
1 clove garlic, minced
2 teaspoons Dijon mustard
1 head baby romaine lettuce, cut into thin strips
1 mango or 2 peaches, peeled and cubed
2 green onions or scallions, chopped
handful of chow mein noodles
Marinate the chicken in soy sauce and spices for one hour or overnight in the refrigerator. Preheat a nonstick skillet with one tablespoon olive oil and sear chicken on each side until tender – about four minutes –– cut into strips.
Combine all dressing ingredients in a glass jar and shake very well. This can be refrigerated up to one week.
Place lettuce in a bowl, add diced mangos or peaches and green onions. Add chicken, as much dressing as you like, and top with chow mein noodles and nuts if using. Serve immediately.
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