Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate. Guest will alwasy ask for the recipe after they taste this, so have it close by!
3 chicken cutlets
1 Tbsp honey
1 Tbsp mustard
½ Tbsp olive oil
2 tsp curry powder
2 Tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper
1 head of lettuce
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 (15 oz) can baby corn, cut into pieces
10 oz bamboo shoots
4 tsp soy sauce
¼ cup oil
¼ cup vinegar
¼ cup sugar
4 cloves fresh garlic, crushed
Chicken: Using a sharp knife cut into 3-4 diagonal slits in each cutlet. Place onto a lined small baking pan. Cimbone marinade ingredients and pour over chicken cutlets.
Grill for 10-12 minutes, truning every few minutes. Remove from oven, cover, adn let let for 1/2 hour.
Combine salad ingredients.
When chicken is cool, cut into strips.
Combine all dressing ingrdinets well by hand. Pour over salad 1/2 hour befroe serving.
Toss salad with dressing and chicken.
Lay generous amount of chow mein noodles around rim of plate like a nest. Pour salad in center. Lay 3 strips of chicken over salad and serve.