Recipe From: Laura Watson
I made this salad for Misti's missionary homecoming dinner at moms.
DRESSING
4 TBSP sugar
1/2 c. veggie oil
6 TBSP RICE vinegar (no subs)
1 tsp. salt & pepper (each)
MARINADE
1/2 c. sugar
1/2 soy sauce
Marinade at least 6 hrs. or more. Grill or bake chicken @ 375. I use
my George Foreman grill since all you have to do is throw on the
chicken and don't have to worry about turning it or really watch it.
Shred chicken & add to salad
SALAD
2 bags coleslaw or lettuce (I do one of each) Add more lettuce if you
are feeding a crowd
1 bunch of green onions minced fine
Bean sprouts (add as much or as little as you desire)
GARNISH
3 TBSP slivered almonds
3 TBSP sesame seeds
1 TBSP brown sugar
1 tsp butter
Mix all together & toast at 350 for 5 min.
Add mandarin oranges with almonds & sesame seeds after toasted to the
salad. Throw in WonTons if you desire. Serve with dressing on the
side.
I made this salad for Misti's missionary homecoming dinner at moms.
DRESSING
4 TBSP sugar
1/2 c. veggie oil
6 TBSP RICE vinegar (no subs)
1 tsp. salt & pepper (each)
MARINADE
1/2 c. sugar
1/2 soy sauce
Marinade at least 6 hrs. or more. Grill or bake chicken @ 375. I use
my George Foreman grill since all you have to do is throw on the
chicken and don't have to worry about turning it or really watch it.
Shred chicken & add to salad
SALAD
2 bags coleslaw or lettuce (I do one of each) Add more lettuce if you
are feeding a crowd
1 bunch of green onions minced fine
Bean sprouts (add as much or as little as you desire)
GARNISH
3 TBSP slivered almonds
3 TBSP sesame seeds
1 TBSP brown sugar
1 tsp butter
Mix all together & toast at 350 for 5 min.
Add mandarin oranges with almonds & sesame seeds after toasted to the
salad. Throw in WonTons if you desire. Serve with dressing on the
side.
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