Warm Oriental Chicken Salad

Ingredients

 * 1) 3  	 tablespoons   soy sauce
 * 2) 3 	tablespoons honey
 * 3) 1 	tablespoon lemon juice
 * 4) 1 	tablespoon vegetable oil
 * 5) 1 	teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
 * 6) 2 	garlic cloves, finely chopped
 * 7) 4 	boneless skinless chicken breasts
 * 8) 4 	cups shredded napa cabbage (Chinese)
 * 9) 1 1/2 	medium carrots, shredded (1 cup)
 * 10) 1/2 	cup chow mein noodles
 * 11) 2 	green onions, sliced (with tops)

Directions
1. Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover bowl.

2. Refrigerate at least 4 hours, turning occasionally.

3. Set oven control to broil. Remove chicken from marinade; reserve marinade.

4. Place chicken on rack in broiler pan.

5. Heat marinade to boiling in 1 quart saucepan; boil 1 minute.

6. Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.

7. Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.