2 quarts water
1 8 ounce package somen, uncooked
1/4 cup unsweetened orange juice
1 teaspoon low sodium soy sauce
4 4 ounce skinned, boned chicken breast halves
vegetable cooking spray
1 cup unsweetened orange juice
1/4 teaspoon salt
1/4 cup rice vinegar
2 tablespoons lemon juice
2 tablespoons dark sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, crushed
3 cups torn leaf lettuce
1/2 cup sliced celery
1/2 cup sliced radishes
1/2 cup chopped fresh parsley
1/3 cup, 1/2 inch diagonally sliced fresh snow peas
1/3 cup sliced green onions
3 tablespoons chopped fresh cilantro
1/2 cucumber, quartered lengthwise and sliced, about 1/3 cup
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. 6 servings.
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