Ingredients for Asian Grilled Chicken Salad
- Ground Ginger
- 2 tablespoons honey
- Red Wine Vinegar
- Boneless Skinless Chicken Breast Halves
- Vegetable Oil
- Dijon Mustard
- Worcestershire Sauce
- Mixed Greens
How to Make Asian Grilled Chicken Salad
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
- Place chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the remaining half for the dressing.
- Marinate chicken in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).
- Preheat grill to medium-high heat.
- Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Remove chicken from grill and let rest for 5 minutes before slicing into strips.
- Toss mixed greens with the reserved dressing.
- Arrange lettuce on plates, top with sliced chicken, and sprinkle with sesame seeds (if using) and sliced green onions.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
102g
Fat
12g
Carbs
9g
