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2 chicken Breasts - split in half
4 cups fresh assorted Greens
1 Cucumber; split in half, seeded and sliced in match sticks
1 Carrot; shredded
1 or 2 green Onions; thinly sliced
1/2 package Raman Noodles; uncooked, broken into small pieces
1 small tangerine; peeled, broken into sections
salt and pepper to taste

1/2 cup light Soy Sauce
2 tablespoon rice wine vinegar
3 tablespoons lite chicken broth
1 garlic clove; pressed or finely chopped
1 teaspoon fresh ginger; pressed or grated
1 pinch of sugar
1/2 teaspoon toasted sesame oil

In 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 min
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.