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Old 07-13-2007
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Default Oriental Chicken Salad

Protein: 28 g's- Carbs: 6 Serves 6-8

1 med. onion halved with 4 garlic cloves
2 carrots,peeled and cut into 3 pcs.
1 bay leaf
12 whole peppercorns
6 chicken breasts , halves,bone in
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 LOW sod. soy sauce
1/2 med. red onion finely chopped
2 scallions
2 pickles sliced thin
1/2 cup coriander-chopped
Black pepper to taste

Measure 4 cups of water into a large, heavy pot. Add onion,carrots,bay leaf,parsley,peppercorns. Bring to a boil. Reduce heat,uncovered for 15 minutes.
Add chicken breasts,bring again to a boil,reduce heat and simmer for 20 minutes. Remove from heat and let cool.
Tear chicken into large chunks and put them in bowl with the olive oil. Let stand at room temp for 15 minutes. Add vinegar,soy sauce,red onion,scallions,pickles,and coriander, toss and season with black pepper.

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