Ready in 45 minutes
Easy to make and one of my family's favorites.
First thing with this recipe is that the salad is all to taste. I tried to put amounts to the ingrediants but we may use 1 1/2 cups of Noodles instead of 1 cup. Its all to taste. We use the bag of salad and a bag of cabbage mix (cole slaw) from the store to make it quicker and it works out great.
Mix (1) Tablespoon Soy Sauce with 1 teaspoon of Seasame Oil
Using the above, brush on 4-5 Chicken Breasts and cook in oven at 350? until done
While Chicken is cooking... mix up the salad and the dressing..
In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hosin sauce, allspice, sugar (or splenda), and salt and pepper to taste.
Add the oils in a stream, whisking the dressing until its emulisifed.
Mix all the lettuce, vegitables, noodles, and nuts in a large bowl. When chicken is done and cool enough to shread. Shread the chicken and add to salad.
Add in enough dressing to coat the salad but not "drench" and toss it all together.
Add anyting to the salad you or family like. For example Bamboo Shoots, Baby Corn, Almonds instead of Cashews, Seasame Seeds, etc..