Yield: 6 Servings
Measure | Ingredient |
---|---|
2 quarts | Water |
8 ounces | Somen -- (1 package) |
\N \N | Uncooked |
¼ cup | Unsweetened orange juice |
1 teaspoon | Low-sodium soy sauce |
4 \N | Skinned boned chicken breast |
\N \N | Halves -- (4-ounce) |
\N \N | Vegetable cooking spray |
1 cup | Unsweetened orange juice |
¼ teaspoon | Salt |
¼ cup | Rice vinegar |
2 tablespoons | Lemon juice |
2 tablespoons | Dark sesame oil |
1 tablespoon | Low-sodium soy sauce |
1 teaspoon | Dijon mustard |
1 teaspoon | Honey |
1 \N | Clove garlic -- crushed |
3 cups | Torn leaf lettuce |
½ cup | Sliced celery |
½ cup | Sliced radishes |
½ cup | Chopped fresh parsley |
⅓ cup | Diagonally sliced fresh snow |
\N \N | Peas -- (1/2-inch) |
⅓ cup | Sliced green onions |
3 tablespoons | Chopped fresh cilantro |
⅓ cup | Cucumber -- (1/2) |
\N \N | Quartered lengthwise and |
\N \N | Sliced |
Bring water to a boil in a large Dutch oven. Add somen; return to a boil, and cook 3 minutes. Drain and rinse under cold, running water; drain well. Set aside.
Combine ¼ cup orange juice and 1 teaspoon soy sauce; stir well.
Place chicken on a broiler rack coated with cooking spray; place rack on a broiler pan. Brush orange juice mixture over chicken. Broil 3 inches from heat 5 minutes on each side or until done, basting occasionally with orange juice mixture.
Combine 1 cup orange juice and next 8 ingredients in a large bowl; stir well. Add chicken and somen; stir well. Let stand 10 minutes.
Add lettuce and remaining ingredients; toss well. Yield: 6 servings (serving size: 1-⅓ cups).
Recipe By : Cooking Light, May/June 1993, page 138 From: Date: