Grilled Asian Chicken Salad
Gayle Bonus
Easy summer entree
ingredients
- 1/2 c. lite soy sauce
- 1/3 c. creamy peanut butter
- 3 Tbs. dark sesame oil
- 3 Tbs. lemon juice
- 2 tsp. ground ginger
- 1/2 tsp. dried crushed red pepper
- 4 skinned and boneless chicken breasts
- 1 Napa cabbage, thinly sliced (6 c.)
- 1 med. sized red bell pepper cut into thin strips
- 1/4 c. chopped fresh cilantro
- 1 tsp. toasted sesame seeds
- (I might make extra sauce for the salad just for those who like more dressing.)
directions
- 1
Whisk together the first 6 ingredients; set 1/4 cup of the mixture aside.
- 2
Combine the remaining soy sauce mixture and chicken in a heavy-duty sip top plastic bag. Seal bag, and chill 32 hours.
- 3
Remove chicken from marinade, discard marinade.
- 4
Grill chicken, covered with grill lid, over med-high heat (350-400 degrees) for 20 min. or until done. Cool and cut into thin strips.
- 5
Toss together cabbage, bell pepper and chopped cilantro; top with chicken. Drizzle With reserved soy sauce mixture, and sprinkle with sesame seed.
- 6
*You can substitute olive oil for dark sesame oil, if desired.
Source: Gayle Bonus
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