Asian Chicken Salad

Marinate chicken for at least 5 hours in a mixture of the following.

1/4 c. teriyaki sauce
1/4 c. water
1/4 c. white vinegar
1/8 to 1/4 tsp. garlic powder
1/8 tsp. ground ginger
1 tsp. Sugar
4 chicken breast halves, skin and fat removed

Grill or oven roast chicken until juices run out clear. Shred chicken. Set a side.

Shred a head of iceberg lettuce and any other desired veggies. (We like carrots, zucchini, red onion, and cucumbers....but really you can add whatever you have, as long as it is shredded.)

Ginger-Soy Dressing:
1/3 c. oil
1/4 c. white vinegar
2 tsp. soy sauce
1 T. sugar
1/2 tsp. ground ginger
1/2 tsp. black pepper
1/2 tsp. salt (optional)



Toss salad with dressing, chicken and chow mien noodles. (You can also add, crunched, toasted noodles too.) Serve immediately.
This is one of our favorite summer time recipes!
Enjoy!