Grilled Chicken Salad
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Signature Sauce: Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl
2
Application Recipe: Remove 1/3 cup Signature Sauce and reserve
3
Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well
4
Place in refrigerator and let marinate, turning occasionally, for at least an hour
5
Preheat outdoor grill to medium
6
Remove chicken from marinade, discarding marinade
7
Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done
8
(Or, place chicken on rack of broiler pan
9
Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center
10
) 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
11
Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices
12
Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves