Monday, August 18, 2008

Asian Baked Chicken Salad

Are you ready for a change from traditional lunch salads? Here’s a welcome change.

1 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
(1 1/2 to 1 3/4 pounds)
I 1/2 cups chopped celery (3 to 4 stalks)
1 cup chopped pecans
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups mayonnaise
2 tablespoons lemon juice
1 1/2 cups chow mein noodles (about 3 ounces)

Preheat the oven to 350°F. In a large skillet, heat the oil over medium heat and cook the chicken breasts for 10 to 12 minutes until lightly browned on both sides. Cut into 1-inch chunks and place in a large bowl. Add the remaining ingredients except the chow mein noodles; mix well. Pour into an 8-inch square baking dish. Sprinkle the chow mein noodles evenly over the top, cover with aluminum foil, and bake for 20 minutes. Uncover and bake for 15 minutes more, until the top is golden.

NOTE: Add a crisp garden salad and a loaf or two of crusty French bread . . . and you're set to go!

6 to 8 servings

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