Asian Chicken Salad

Asian Chicken Salad

Chicken:
2 tablespoons low-sodium soy sauce
1 packet Sweet’N Low
2 tablespoons water
8 ounces skinless and boneless chicken breasts

In a small bowl, mix the soy sauce, Sweet’N Low, and water. Pour this
over the chicken, cover tightly, refrigerate, and marinate for 24 hours. Remove
the chicken from the marinade and broil until the internal temperature
reaches 165° in the thickest part, or approximately 5 to 6 minutes per
side. Let cool. Cut each breast in half, and then cut into thin slices to make
strips 1/4 inch thick and 2 inches long.

Dressing:
4 teaspoons Hoisin sauce*
1/4 teaspoon ground ginger
1 teaspoon Dijon mustard
4 teaspoons chili sauce
1 teaspoon peanut butter
4 teaspoons rice vinegar
1 teaspoon sesame oil
5 teaspoons canola oil

In a bowl, blend all the ingredients except for the oils. Add the oils
slowly while whisking to fully incorporate them.

Salad:
1 teaspoon chopped cilantro
1 tablespoon thinly sliced green onions
1 tablespoon grated carrot
1 cup chopped romaine lettuce
1 cup chopped iceberg lettuce
1/2 cup thinly sliced red cabbage
1 cup napa cabbage, sliced in thin strips
8 ounces cooked chicken breast, already prepared
Dressing (3 ounces), already prepared

To prepare the salad for serving, mix the salad ingredients with the
chicken and toss well with the dressing. Serve in 6 chilled bowls or 1 large
bowl if you are having a buffet-style meal.