Ingredients
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Chicken Salad
-
1 1/2 pound chicken, four breast halves
-
3 tbsp soy sauce, shoyu, low sodium
-
2 tsp ginger grated
-
5 cup salad, field greens
-
3 cup vegetables, assorted (pea pods, peppers, carrot, cucumber)
-
1 cup cabbage, red, fresh, chpd
-
1/4 cup onion, green, chpd, fresh
-
2 tsp sesame seeds, whole, rstd/toasted
Asian Salad Dressing
-
1/3 cup pineapple juice, +vit c, cnd
-
1/4 cup vinegar, rice, natural
-
3 tbsp oil, veg, pure
-
1 tbsp soy sauce, shoyu, low sodium
-
2 tsp sugar
-
1 1/2 tsp oil, sesame, toasted, unrefined
-
1/4 tsp spice, pepper, black, ground
Recipe Method
1. Place
chicken on the unheated greased rack of a broiler
pan. In a small bowl combine
soy sauce and
ginger;
brush some of the mixture onto one side of each
chicken breast half.
Broil chicken, brushed side up, 4 inches from heat for 12 to 15 minutes or until
chicken is no longer
pink (170 F.), turning and brushing once with the remaining soy mixture halfway through broiling time. Discard any remaining soy mixture. Remove from heat; cool slightly. Cut
chicken into bite-size strips.
Set aside.
2. in a large bowl, toss together salad greens, assorted fresh veggies, red cabbage and green onions.
3. Combine salad dressing ingredients in a screw-top jar, cover and shake well. Pour about 1/2 cup of the dressing over salad. Toss lightly to coat. Divide salad among 6 dinner plates. Top salads with chicken; pour remaining dressing over chicken. Sprinkle with sesame seeds. Serve immediately.
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