Warm Oriental Chicken Salad - cooking recipe

Ingredients

3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 garlic cloves, finely chopped
4 boneless skinless chicken breasts
4 cups shredded napa cabbage (Chinese)
1 1/2 medium carrots, shredded (1 cup)
1/2 cup chow mein noodles
2 green onions, sliced (with tops)

Preparation

Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover bowl.
Refrigerate at least 4 hours, turning occasionally.
Set oven control to broil. Remove chicken from marinade; reserve marinade.
Place chicken on rack in broiler pan.
Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.
Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.