Ingredients
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3 chicken cutlets
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1 tablespoon honey
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1 tablespoon mustard
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1/2 tablespoon olive oil
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2 tablespoons fresh lemon juice
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1/2 teaspoon curry powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 head lettuce
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1 red pepper (cut into thin strips)
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1 yellow pepper (cut into thin strips)
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bamboo shoot
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1/2 bunch scallion (sliced)
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4 teaspoons soy sauce
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1/4 cup oil
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5 baby corn (cut into pieces)
Instructions
- Using a sharp knife cut 3-4 diagonal slits in each cutlet.
- Place onto a lined small baking pan.
- Combine marinade ingredients and pour over chicken cutlets.
- Place on oven rack 8-10 inches away from top.
- Grill for 10-12 minutes, turning every few minutes.
- Remove from oven, cover, and let sit for ½ hour.
- Combine salad ingredients.
- Combine all dressing ingredients well by hand.
- Pour over salad ½ hour before serving.
- When chicken is cool, cut into strips.
- Toss salad with dressing and chicken.