Eastern chicken salad

Recipe from: 9/3/1992 12:00:00 AM
Ingredients 9
Servings 2


Serving Change
  • 10
    chicken breasts, skin removed and deboned
  • 250
    soy sauce
  • 125
    hoisin sauce or sweet 'n sour sauce
  • 125
    dry sherry
  • 4
    cloves garlic, crushed
  • 1
    head butter lettuce
  • 80
    cooking oil
  • 80
    lemon juice
  • 1
    bunch chives, finely chopped


Preheat the oven to 200 ºC (400 ºF). Wipe the chicken breasts and remove all visible fat. To make the marinade, mix half the soy sauce with the hoisin (or sweet 'n sour) sauce, sherry and garlic. Pour the mixture over the chicken, cover and chill for at least 4 hours. Place each chicken breast on a piece of aluminium foil, pour over a spoonful of the marinade and wrap in the foil. Bake for 20 minutes or until tender and just done. Rinse the lettuce leaves and shred. Arrange on a large serving platter. Slice the chicken and arrange on the lettuce leaves. Blend the remaining soy sauce with the oil and lemon juice. Drizzle the sauce over the chicken and sprinkle with the chopped chives. Serves 10.

Read more on: poultry  |  bake


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