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8
cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1.
Combine
teriyaki marinade and chicken breasts in a medium bowl or resealable
plastic bag. Marinate chicken for 3-4 hours.
2. Prepare
the dressing by combining all of the ingredients in a small saucepan
over medium heat. Bring mixture to a rolling boil while stirring often
with a whisk, then remove the pan from the heat to cool. When dressing
has cooled, pour it into a covered container and chill.
3. When
chicken breasts have marinated, preheat barbecue grill to high heat.
Grill chicken for 3-4 minutes per side, or until done.
4.
Combine the romaine and iceberg lettuce, red and green cabbage
and 1 cup of shredded carrots in a large bowl with the dressing. Toss
well.
5.
Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow mein
noodles.
6.
When the chicken breasts are done, slice each one, widthwise,
into bite-size pieces. Sprinkle the sliced chicken breasts over each
salad.
7.
Place a 1/4 cup pile of shredded carrots in the center of each
salad.
From: http://www.topsecretrecipes.com
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
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