Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Arugula and Pear Salad with Dijon Sherry Vinaigrette | View Edit | |
| Arugula Pesto | View Edit | |
| Arugula Salad with Pesto Vinaigrette | View Edit | |
| Asian Beef and Vegetables | View Edit | |
| Asian Beef Lettuce Wraps with Curried Couscous | View Edit | |
| Asian Chicken Lettuce Wrap 2 | View Edit | |
| Asian Chicken Lettuce Wraps | View Edit | |
| Asian Chicken Rice | View Edit | |
| Asian Chicken Salad | 6 | View Edit |
| Asian Chicken Salad 2 | 4 | View Edit |
| Asian Chicken Stir Fry | View Edit | |
| Asian Grilled Chicken Salad | View Edit | |
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Servings: Not specified DirectionsIn a small bowl combine soy sauce, vinegar, broth and sugar. Whisk well until sugar is dissolved. Add garlic and ginger and mix well. Add oil and whisk until well blended. Set aside. Season chicken if desired and grill for 3 to 5 minutes on each side or until cooked through. This will go quickly since the chicken breast pieces are very thin. Set aside. In a large bowl, combine greens and add cucumber, carrots and green onion. Whisk dressing again and drizzle over salad. Toss well so that the salad is well coated. Arrange salad on plate. Slice chicken on the diagonal and arrange artfully on the salad. Top with noodle pieces and garnish with orange sections. Serve immediately. Ingredients
Parsed from recipe text (no separate ingredient records). |
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| Asian Grilled Salmon | View Edit | |
| Asian Lettuce Wraps 3 | 4 | View Edit |
| Asian Noodle Salad | View Edit | |