Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water
8 oz Somen -- (1 package)
Uncooked
1/4 c Unsweetened orange juice
1 ts Low-sodium soy sauce
4 Skinned boned chicken breast
Halves -- (4-ounce)
Vegetable cooking spray
1 c Unsweetened orange juice
1/4 ts Salt
1/4 c Rice vinegar
2 tb Lemon juice
2 tb Dark sesame oil
1 tb Low-sodium soy sauce
1 ts Dijon mustard
1 ts Honey
1 Clove garlic -- crushed
3 c Torn leaf lettuce
1/2 c Sliced celery
1/2 c Sliced radishes
1/2 c Chopped fresh parsley
1/3 c Diagonally sliced fresh snow
Peas -- (1/2-inch)
1/3 c Sliced green onions
3 tb Chopped fresh cilantro
1/3 c Cucumber -- (1/2)
Quartered lengthwise and
Sliced

Bring water to a boil in a large Dutch oven. Add somen; return to a
boil, and cook 3 minutes. Drain and rinse under cold, running water;
drain well. Set aside.

Combine 1/4 cup orange juice and 1 teaspoon soy sauce; stir well.

Place chicken on a broiler rack coated with cooking spray; place rack
on a broiler pan. Brush orange juice mixture over chicken. Broil 3
inches from heat 5 minutes on each side or until done, basting
occasionally with orange juice mixture.

Combine 1 cup orange juice and next 8 ingredients in a large bowl;
stir well. Add chicken and somen; stir well. Let stand 10 minutes.
Add lettuce and remaining ingredients; toss well. Yield: 6 servings
(serving size: 1-1/3 cups).

Recipe By : Cooking Light, May/June 1993, page 138

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