   Main Dishes Salad Recipe OTHER MENU ITEMS || BEEF || CHICKEN || VEGETARIAN || PORK || FISH || GOURMET FOOD || || SALADS || SOUPS || SAUCES || BREADS || DESSERTS || |
Main Dishes Salad Recipe OTHER MENU ITEMS || BEEF || CHICKEN || VEGETARIAN || PORK || FISH || GOURMET FOOD || || SALADS || SOUPS || SAUCES || BREADS || DESSERTS || |
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CHICKEN SALAD WITH PLUM SAUCE Serves 4 Recipe from Leanne Ely C.N.C. Approx. Cooking Time |
1 (16 ounce) can purple plums in juice rinsed, drained and pitted 1 tablespoon lemon juice 1 teaspoon honey 1 teaspoon ground ginger 1/8 teaspoon crushed red pepper 3 cloves garlic 4 cups shredded Chinese cabbage 1 cup bean sprouts (about 2 ounces) 1 tablespoon thinly sliced green onion with top (about 1/2 medium) |
| Heat oil in 10-inch nonstick skillet over medium heat. Cook chicken breast halves, turning once, about 10 minutes or until done. Place remaining ingredients except cabbage, bean sprouts and green onion in blender or food processor. Cover and blend on high speed or process about 30 seconds or until smooth. Heat sauce slightly. Arrange cabbage, bean sprouts and green onions attractively on 4 serving plates. Top with chicken. Spoon plum sauce over chicken. |
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