December 20, 2011
3 chicken cutlets
1 Tbsp honey
1 Tbsp mustard
½ Tbsp olive oil
2 Tbsp lemon juice
½ tsp curry powder (optional)
½ tsp salt
¼ tsp black pepper
1 head of lettuce
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 can baby corn, cut into pieces
1 box bamboo shoots
½ bunch scallions, sliced
4 tsp soy sauce
¼ cup oil
¼ cup vinegar
¼ cup sugar
4 cloves fresh garlic, crushed
1 package pre-cooked lasagna noodles
oil (for deep frying)
Cut 3 or 4 diagonal slits in each cutlet. Place on a small baking pan.
Combine marinade ingredients and pour over chicken cutlets.
Grill for 10–12 minutes, turning every few minutes.
Remove from oven, cover, and let sit for half an hour.
Combine salad ingredients.
Combine all dressing ingredients well, by hand. Pour over salad.
When chicken is cool, cut into strips.
Toss salad with dressing and chicken half an hour before serving.
In a medium saucepan, heat oil for deep-frying to 350°F (180°C). To test if the oil is the right temperature, put a little piece of a noodle into the pan; it should bubble vigorously but not burn.
Place a lasagna noodle into the hot oil and, with two forks, quickly bring the two ends together, holding it in that position for about 30 seconds.
Drain on a paper towel and repeat with the rest of the lasagna noodles.
Fill the wrappers with the grilled chicken salad. The result is an elegant dish that can stand on its own, both in taste, and in appearance.
This recipe was featured in Mishpacha Magazine's Family First, December 2010.