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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (186g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar mixed greens |
||
| Calories 354 | ||
| Calories from Fat 136 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.1g | ||
| Cholesterol 68mg | 22% | |
| Sodium 344mg | 14% | |
| Potassium 505mg | 14% | |
| Total Carbohydrate 28.1g | 9% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 25.6g | ||
| Protein 27.5g | 54% | |
Asian Grilled Chicken Salad
By: Sydney Mike
May 29, 2008
Yet another recipe posted in preparation for Zaar's World Tour 4! Preparation time does not include the 30 minutes needed to marinate chicken breasts.
SERVES 4
Ingredients
- 1/4 teaspoon ground ginger
- 1/3 cup honey
- 1/3 cup red wine vinegar
- 4 boneless skinless chicken breast halves
- 1/4 cup vegetable oil
- 1 tablespoon Dijon mustard
- 1/3 cup worcestershire sauce
- 8 cups mixed greens
Directions
1
Place chicken breasts in a deep dish.2
In small bowl, whisk together all other ingredients EXCEPT lettuce.3
Pour half of this mixture over chicken, reserving remaining halv as dressing.4
Cover breasts & refrigerate for 30 minutes.5
Preheat broiler or prepare grill.6
Place chicken under broiler or on grill, cooking until no longer pink in center & juices run clear, about 5-10 minutes on each side.7
Slice chicken into short strips & serve over lettuce, topped with reserved dressing.
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Featured Reviews for This Recipe
From: K in LA
On Jul 28, 2009
I really enjoyed this salad. The only "problem" I had was that it was almost too vinegary for me. However, I used a cheap red wine vinegar and that may have been the problem. Will make this again and try using a better vinegar. I also used a sesame oil and canalo oil mixture. Thanks for posting such a simple and good salad recipe.
From: Brooke the Cook in WI
On Jun 19, 2009
This was fantastic - the chicken becomes glazed in the dressing (I broiled mine on Lo) while it cooks. I reduced the worcestershire and used fresh ginger. Like CoffeeB, I marinated my chicken longer - the flavor was wonderful. Additionally, I added red pepper, tomatoes, celery and red onions to our salad. I'll be using this marinade again!
From: gailanng
On Jul 14, 2009
Outstanding! I used about half vegetable oil and half sesame seed oil to give it that real Asian flair. Confucius may have had a career change into cooking had he been onto this. Made for Potluck Tag.
From: BakinBaby
On Nov 16, 2008
great salad. I think this marinade would be great with pork also. Thanks for sharing such a keeper. tagged in 123.
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