Anna Pump's Grilled Chicken Salad

By á-174942

Ingredients

• MARINADE:
• 1 tablespoon Asian sesame oil
• 1 1/2 tablespoons soy sauce
• Juice of 1/2 lemon
• 1/2 teaspoon dried red-pepper flakes
• 2 teaspoons Dijon mustard
• 1/4 cup dry white wine
• 1 large garlic clove minced
• 3 pounds boneless skinless chicken breast halves
• DRESSING:
• 1 garlic clove
• 1 tablespoon Asian sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar
• 1/3 cup olive oil
• SALAD:
• 1/2 cup thinly-sliced red onion rings
• 1 1/2 cups sugar snap peas
• 1/4 cup dried cranberries
• 1/2 teaspoon freshly-ground black pepper
• 1 bunch fresh arugula leaves

Details

Servings 6

Preparation

Step 1

In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.

Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl.

Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly.

This recipe yields 6 servings.

Per serving: 350 calories, 10g carbohydrate, 35g protein, 18g fat, 90mg cholesterol.