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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
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.