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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 1/2 tbsp. olive oil 1 1/2 pounds boneless, skinless chicken breasts 1 tsp. salt 3/4 tsp. pepper 1 cup fresh bean sprouts 1 large stalk celery, diced 1/2 cup mayonnaise 2 tbsp. fresh lemon juice 1 1/2 tbsp. soy sauce 1 head romaine lettuce, cut into bite size pieces 1 1/2 cups crisp Chinese noodles 2 tbsp. sunflower seed kernels
Directions
Preheat oven to 350 degrees. Spread 1/2 tbsp. of the oil over the bottom of a large baking pan. Season the chicken with 3/4 tsp. salt and pepper. Place the chicken on the prepared pan and turn to coat with oil. Bake chicken 20 minutes until just cooked through. Transfer pan to a rack and let stand until chicken is cool enough to handle. Shred chicken into bite size pieces and transfer to a large bowl. Add bean sprouts, diced celery and 1/4 tsp. salt. Stir together the mayonnaise, lemon juice, soy sauce and remaining 2 tbsp. olive oil in a small bowl. Scrape mayonnaise mixture over chicken and toss to coat. Cover and refrigerate 15 minutes. Add chopped romaine, Chinese noodles and sunflower kernels and toss to combine.
Serves 6 to 8.
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