Grilled Chicken Salad

Yield:
4 servings
Ingredients
  • 1/4 cup Kikkoman Soy Sauce
  • 1/2 cup rice wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup each chopped fresh basil and chopped fresh mint
  • 2 fresh garlic cloves, minced
  • 1/4 teaspoon Asian chili paste with garlic
  • 3 tablespoons honey
  • 4 boned and skinned chicken breast halves
  • 1 10 -ounce bag European-style salad greens
  • 1 cucumber, thinly sliced
  • 1/4 cup pine nuts, lightly toasted
  • Optional garnish - additional fresh basil and mint
Directions
Signature Sauce:
  • Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.

  • Application Recipe:

  • Remove 1/3 cup Signature Sauce and reserve.

  • Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.

  • Preheat outdoor grill to medium.

  • Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)

  • Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes

  • While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.

  • Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

  • • Use sauce as a marinade when grilling pork, fish and other seafood.

  • • Keep on hand as a quick and zesty dressing for any type mixed green salad.

  • • Also a great dip for fresh vegetables, spring rolls and potstickers.

  • • Excellent used to drizzle lightly over vegetables prior to and after roasting or grilling.

  • Recipe submitted by Janice Elder, Charlotte, N.C., Grand Prize Winner of the Signature Sauce Recipe Contest.


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