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CANDLELIGHTING

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JUDAISM 101

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4 boneless, skinless chicken breasts or thighs
Teriyaki marinade of choice, enough to coat chicken (Stacey likes Soy Vay Island Teriyaki.)
1 small red pepper
3/4 cup sugar snap peas
1/2 cup shredded carrots
3 — 4 scallions
1/2 cucumber
1 head romaine lettuce, cleaned and torn into bite size pieces (or bagged lettuce)
1 large can mandarin oranges, drained
1/4 cup toasted slivered almonds
Crunchy chow mein noodles
Bottled sesame ginger dressing of choice (Try Paul Newman’s brand.)

1. Marinate the chicken for up to 24 hours in the teriyaki, then grill or broil. (This can be done either in advance, or right before you serve.)
2. Chop the vegetables to the size you like and toss with the romaine.
3. Slice the chicken into 1/2-inch strips and place on top of the salad, along with the oranges, almonds and chow mein noodles.
4. Have diners add dressing individually so leftovers won’t get soggy.
Tips: Marinate the chicken in a 1-gallon bag for easy clean up. The longer you marinate it, the more flavorful and moist it will be.

Serves 4

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