Grilled chicken salad
Indulge in a flavorful combination of succulent grilled chicken, crisp greens, and an assortment of fresh vegetables in this tantalizing grilled chicken salad.
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
Instructions:
- Signature Sauce:
- Combine soy sauce, vinegar, oils, basil, mint, garlic, chili paste, and honey in a small bowl.
- Application Recipe:
- Set aside 1/3 cup of the Signature Sauce.
- Transfer the rest into a zip-top plastic bag and add chicken breasts, ensuring they are well-coated. Refrigerate and let it marinate for at least an hour, turning the bag occasionally.
- Preheat the outdoor grill to medium heat.
- Take the chicken out of the marinade, and discard the marinade. Grill the chicken over medium heat for 7 to 9 minutes on each side until cooked through. (Alternatively, place the chicken on a broiler pan rack about 4 to 5 inches from the heat source and broil for 7 to 8 minutes on each side until no longer pink in the center.)
- Transfer the grilled chicken to a cutting board, covering it loosely with foil to keep it warm as it rests for around 5 minutes.
- While the chicken is resting, mix the greens and cucumber slices with the reserved unused marinade, then distribute the greens evenly among 4 plates.
- Slice the chicken breasts horizontally into approximately 1/2-inch pieces. Arrange them over the salad greens and top with pine nuts, additional basil and mint leaves.
Summary:
- Calories: 1756 kcal
- Fat: 119 g
- Protein: 95 g
- Carbs: 83 g
- Potassium: 2823 mg
- Magnesium: 328 mg