Warm Oriental Chicken Salad

== Ingredients ==
# 3 	 tablespoons soy sauce
# 3 	tablespoons honey
# 1 	tablespoon lemon juice
# 1 	tablespoon vegetable oil
# 1 	teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
# 2 	garlic cloves, finely chopped
# 4 	boneless skinless Chicken breasts
# 4 	cups shredded napa cabbage (Chinese)
# 1 1/2 	medium carrots, shredded (1 cup)
# 1/2 	cup chow mein noodles
# 2 	green onions, sliced (with tops)
== Directions ==
1. Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add Chicken; turn to coat with marinade. Seal bag or cover bowl.
2. Refrigerate at least 4 hours, turning occasionally.
3. Set oven control to broil. Remove Chicken from marinade; reserve marinade.
4. Place Chicken on rack in broiler pan.
5. Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
6. Broil Chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut Chicken crosswise into 1/4-inch slices.
7. Mix cabbage, carrots and noodles in large bowl. Arrange Chicken on cabbage mixture. Sprinkle with green onions.
Category:Tex-Mex Recipes
Category:Tex-Mex Salads
Category:Chow mein noodle Recipes
Category:Napa cabbage Recipes
Category:Chicken Recipes
Category:Cabbage Recipes
Category:Honey Recipes
Category:Recipes that need photos