asian BBQ chicken salad.

This salad is so delicious. Gosh I love a good salad. I’m sorry I just wrote that — I’m so boring. Most people go ga-ga over classic drool worthy foods like cookies, brownies, nachos, a burger. Not me! Salads are where it’s at. I think it’s because I love that they are such blank canvases; ready for anything: fruits, veggies, protein, dressings, you name it!

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I mean, just look at that. Crisp peppers and cabbage, delightfully crunchy cucumbers and chopped romaine lettuce, topped with that sticky, sweet and spicy chicken. Hello, salad nirvana!

This is a main dish salad that makes enough for two: one 8 ounce chicken breast is enough for two salads – 4 ounces for each person. Trust me, this salad is super filling and you can feel great, even if you end up eating the entire thing all by yourself!

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I cooked the chicken on my cast iron grill pan, but you could use your outdoor grill. If you prefer to cook on the stovetop/oven or don’t have a grill or grill pan, I would recommend the pan roasting method. To do this, preheat your oven to 350 degrees. Heat a teaspoon of oil in a heavy skillet over medium/medium high heat. Add chicken and let cook for 3-5 minutes, or until chicken releases easily. Turn and then put the skillet in the oven and let cook for 10 minutes longer, or until chicken is done.

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asian BBQ chicken salad
marinade adapted from half baked harvest. 

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ingredients

1 boneless, skinless chicken breast (about 8 ounces)
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon sesame oil
1 tablespoon raw honey
1 teaspoon whole grain or dijon mustard
1/4 teaspoon crushed red pepper
1 teaspoon fresh grated ginger
1 garlic clove, minced or grated
1/2 lime, juiced

salad

1 large or 2 small romaine hearts, chopped
1 cup of green cabbage, shredded
1/2 cup of red cabbage, shredded
1/2 cup of carrots, shredded
1/4 of an English cucumber, thinly sliced into half moons
1 bell pepper (red, yellow, orange), thinly sliced
3 scallions, thinly sliced
1 tablespoon sesame seeds
2 teaspoons rice wine vinegar

directions

Combine all marinade/dressing ingredients in a bowl and whisk to combine. Reserve about 1/3 of the marinade. Add chicken to remaining marinade, cover, and refrigerate and for at least 30 minutes. Remove from marinade and  grill, 5 minutes per side or until done. Alternatively, you can pan sear/pan roast/bake — whatever is easiest for you.

In a large mixing bowl, add all salad ingredients, romaine through sesame seeds. Add rice wine vinegar and toss gently to combine.

Divide salad amongst two plates and add 4 ounces of chicken to each plate. Drizzle each salad with a tablespoon of the remaining marinade/dressing. Serve immediately.

Serves 2.

**Please use organic ingredients wherever possible** 

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2 thoughts on “asian BBQ chicken salad.

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