Wednesday, May 29, 2013

Japanese Grilled Chicken Salad

Ingredients: (for marinade)

4 tablespoons gf soy sauce
2 cloves minced garlic
1/2 teaspoon sesame oil
2 tablespoons honey
1/8 teaspoon grated ginger
juice of 1/2 a lime
sriracha to taste (optional)
1 teaspoon chili paste (optional)
1/4 tsp salt
1/4 tsp pepper
6 chicken breast tenders
3 cups mixed greens
1 cup chopped raw broccoli
1/2 cup julienne cut carrots
1/4 cup chopped scallions
2 tablespoons roasted shelled sunflower seeds or almonds

For Salad Dressing:
1/4 of above marinade
1 teaspoon rice vinegar
1 tablespoon olive oil

In a bowl, mix marinade ingredients well (except chicken!). Reserve 1/4 of marinade in a separate bowl and set aside for salad dressing. Add add chicken and allow to marinate for at least 30 minutes.

On medium heat, add chicken to a grill pan coated with olive oil. Grill 3-4 minutes on each side, until the chicken is cooked through. Remove from grill pan and cover with foil while you make your salad. Toss together greens of choice, chopped broccoli, carrots, scallions, cucumbers, and sunflower seeds.
Mix olive oil and vinegar into reserved (chicken-less) marinade and whisk well.

Serve salad with grilled chicken and dressing.

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