Asian Chicken Salad

prep time:: 30 minutes
cook time:: Grilling: 8 minutes

Makes 4 servings

You’ll enjoy this easy, whole-meal salad full of vegetables and Asian pasta & topped with grilled chicken. I use iceberg lettuce and cut it super- fine slices.

ingredients

4 cups torn mixed greens(spinach, romaine, Napa cabbage, and/or leaf lettuce)
2 cups assorted fresh vegetables(pea pods, cucumber slices, and/or matchstick carrots)
1 cup coarse chopped red cabbage
2 green onions, thinly sliced
1 3-ounce package ramen noodles(discard seasoning packet)
4 small skinless, boneless chicken breast halves(12 ounces total)
3 tbsp soy sauce(reduced sodium)
2 tsp grated fresh ginger
Pineapple-Sesame Dressing**
2 tsp sesame seed, toasted

directions

1
COMBINE the mixed greens, fresh vegetables, red cabbage, and green onion in a large bowl. Break uncooked ramen noodles into small pieces; add to salad, tossing to mix. Set aside.
2
CUT CHICKEN into 2x1-inch strips and thread accordion-style onto eight skewers. Stir together soy sauce and ginger; brush some of mixture over chicken. Lightly grease the grill rack.
3
FOR GAS GRILL, preheat grill. Reduce heat to medium-hot. Place skewered chicken on the grill rack; cover and grill, for 8 to 10 minutes or till chicken is tender and no longer pink, turning once and brushing with soy sauce mixture halfway through grilling time.
4
TO SERVE, pour Pineapple-Sesame Dressing over the salad and toss to coat. Divide salad among four dinner plates. Sprinkle sesame seed over salads. Top each serving with two skewers of grilled chicken. Serve immediately. Makes 4 servings.

PINEAPPLE-SESAME DRESSING:

Place 1/3 cup unsweetened pineapple juice, 1/4 cup rice vinegar or white vinegar, 1 tbsp water, 1 tbsp reduced-sodium soy sauce, 2 tsp sugar, 1 1/2 tsp sugar, 1 1/2 tsp toasted sesame oil, and 1/4 tsp pepper in a screw-top jar. Cover and shake well. Cover and refrigerate up to 3 days.

Source: Anita Couch