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Cambodian Chicken Salad


  • 3-4 chicken pieces
  • 1/2 head lettuce
  • 1 medium onion
  • 3 firm tomatoes
  • 3 large eggs
  • 4 garlic cloves
  • 2 Tbsp. oil
  • 2 cup white rice

Lemon Dressing:

  • 3/4 cup lemon juice
  • 1 Tbsp. soy sauce
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 1 tsp. salt



Bone chicken and cut meat into bite-sized pieces. Prepare rice either on the stove top of in the microwave oven. Arrange salad ingredients on large platter in this order: torn lettuce pieces, thinly sliced onion rings, sliced tomatoes.

In a small bowl, combine lemon dressing ingredients. Stir and set aside.

Place skillet with one tablespoon oil over medium low heat. Put eggs in skillet, stir slightly and cook until firm, turning once. Cut into one inch pieces and place on top of tomatoes. Saute minced garlic in skillet in one tablespoon oil. Add chicken and cook until tender. Stir in 1/2 cup lemon dressing and spoon chicken mixture over salad platter.

Serve over rice using reserved lemon dressing for individual seasoning.

By Robin from Washington, IA

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