Here is my suggestion: Chinese Chicken Salad Bar
Chinese Chicken Salad a la Linda
2 boneless skinless chicken breasts
½ C seasoned rice vinegar
½ C fresh lemon juice
1 TBLSP Sesame Oil
1 TBLSP Low Sodium Soy Sauce
2 tsp Sugar
1/8 tsp Red Pepper Flakes
4 – 6 cups mixed greens like Romaine, Napa cabbage, etc.**
chopped cilantro
thin sliced green onion
lightly salted cashews or sunflower seeds
1 can mandarin oranges (in light juice)
1 can black beans (optional) rinsed
1 pkg Chinese noodles or Capallini (optional)
Rinse chicken, pat dry. Bring a pot of water to a rolling boil over high heat. Drop chicken breasts into boiling water and cover with a tight fitting lid. Remove the pot from the heat and let it stand covered for 15-20 minutes or until chicken is cooked through. Cool and then shred or slice meat.
While chicken is cooking, assemble the dressing (items 2-7) and mix. Let sit so the flavors blend.
Bring a large pot of water to boil. Add the noodles and cook until done (about 3 min.) Drain, rinse with cold water and set aside.
In a large bowl, combine the greens, chicken, oranges, noodles and beans. Serve with the green onion, nuts and cilantro on the side. Top with dressing.
**I also add carrots, celery, radishes, spring peas or Chinese pea pods, raw mushrooms….whatever YOU like.
***Set this up like a salad bar so that people can add onion or nuts etc as they like. I use 2 chicken breasts for 6-8 people.