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Teriyaki Chicken and Vegetable Salad

36 approx. snow peas

4 green onions

1 large carrot

1/3 cup coarsely chopped cashews

3 cups grilled chicken breasts, large strips

2 cups Napa or Chinese cabbage, other greens optional


2 T. rice vinegar

2 T vegetable oil

4 tsp. teriyaki sauce

1 tsp. brown sugar

2 cloves garlic, minced

1 tsp. sesame oil

1/4 tsp. hot pepper sauce

Whisk together and set aside.

In pot of boiling water, blanch snow peas for 30 seconds and rinse under cold water. Drain thoroughly.

Thin slice onions and carrots.

In an ungreased skillet, toast cashews over medium heat for 3 minutes until lightly browned.

Combine vegetables and chicken. Add dressing. Garnish with cashews. Makes 4 servings.

Recipes: Back to Salads/Vegetables | Back to Main Menu

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