Ingredients:
3 chicken cutlets
1 tablespoon honey
1 tablespoon mustard
1/2 tablespoon olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head lettuce
1 red peppers ( cut into thin strips)
1 yellow peppers ( cut into thin strips)
5 baby corn ( cut into pieces)
bamboo shoots (optional)
1/2 bunch scallions ( sliced)
4 teaspoons soy sauce
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
4 cloves fresh garlic ( crushed)
Directions:
Using a sharp knife cut 3-4 diagonal slits in each cutlet.
Place onto a lined small baking pan.
Combine marinade ingredients and pour over chicken cutlets.
Place on oven rack 8-10 inches away from top.
Grill for 10-12 minutes, turning every few minutes.
Remove from oven, cover, and let sit for 1/2 hour.
Combine salad ingredients.
Combine all dressing ingredients well by hand.
Pour over salad 1/2 hour before serving.
When chicken is cool, cut into strips.
Toss salad with dressing and chicken.
Servings: 5
Time preparation: 10 min.
Time total: 22 min.