Zesty Oriental Chicken Salad
A soy sauce-based marinade flavors grilled chicken breast in this entree salad. The same marinade dresses the mixture of broccoli, carrots, bell peppers and dried plums that's served alongside.
1/3 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons chopped cilantro
1 tablespoon finely chopped fresh ginger
1 clove garlic, finely chopped
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper
4 boneless, skinless chicken breast halves (about 4 ounces each)
2 cups broccoli florets
2 carrots, cut into 1 1/2 inch long matchsticks
1 red bell pepper, cut into 1 ½- inch- long matchsticks
1 cup (about 6 ounces) halved pitted dried plums
3 green onions, sliced
4 lettuce leaves
In small bowl, combine vinegar, soy sauce, sugar, cilantro, ginger, garlic, sesame oil and crushed red pepper. Pour 1/4 cup marinade mixture over chicken in plastic bag. Refrigerate 30 minutes; turning bag occasionally.
In large bowl, place broccoli, carrots, bell pepper, dried plums and green onions. Toss with remaining marinade mixture to coat completely; let stand 30 minutes. Remove chicken from plastic bag; discard marinade from chicken. Grill chicken over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 10 to 15 minutes or until chicken is no longer pink in center, turning once. Cut each breast into slices across the grain.
To serve, line each of 4 plates with 1 lettuce leaf; top with vegetable mixture, dividing equally. Place 1 sliced chicken breast on each plate.
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