MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asian Chicken Salad
Categories: Poultry, Chilies, Greens, Vegetables, Herbs
Yield: 4 Servings
2 tb Rice vinegar
2 tb Balsamic vinegar
2 tb Soy sauce
4 ts Olive oil
1 tb Sugar
1 tb Toasted sesame oil
1 ts Sriracha sauce
1/2 ts Salt
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Ground ginger
Cooking spray
1 1/2 lb Skinless, boneless chicken
8 c Mesclun mix
3/4 c Chopped red bell pepper
3/4 c Thin sliced green onions
1/2 c Peeled jicama; in bite-size
- strips
Sriracha sauce
For dressing, in a small bowl whisk together rice
vinegar, balsamic vinegar, soy sauce, olive oil, sugar,
sesame oil, 1 teaspoon chili sauce, salt, garlic powder,
onion powder, and ginger. Set aside.
Lightly coat the rack of an indoor electric grill with
cooking spray. Preheat grill. Place chicken on grill
rack. If using a grill with a cover, close lid. Grill
until chicken is no longer pink. (For a covered grill,
allow about 6 minutes. For an uncovered grill, allow 12
to 15 minutes, turning once halfway through grilling.)
Slice chicken.
Divide mesclun mix among serving plates. Top with sweet
pepper, green onions, jicama, and chicken. Drizzle with
dressing. Pass additional chili sauce.
GRILL PAN DIRECTIONS: Place each chicken breast half
between two pieces of plastic wrap. Using the flat side
of a meat mallet, pound chicken lightly until about 1/2"
thick. Remove plastic wrap. Coat a grill pan with cooking
spray; heat pan over medium-high heat. Add chicken; cook
for 10 to 12 minutes or until no longer pink, turning
once.
Makes: 4 servings
Better Homes & Gardens | August 2015
MM Format by Dave Drum - 25 August 2015
Uncle Dirty Dave's Archives
MMMMM
... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson
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