Asian Grilled Chicken Salad
Printable Version
Serves 4
4 Thai Coconut Lime Seasoned Skewers
1 pound boneless, skinless chicken breast, cut into 12 pieces (1 1/2-inch chunks)
Salt and pepper to taste
Dressing
2 tablespoons toasted sesame or vegetable oil
1/3 cup SEASONED rice wine vinegar
OR substitute your favorite Asian salad dressing
Salad
3 cups thinly sliced Savoy cabbage
3 cups thinly sliced iceberg lettuce
4 green onions, thinly sliced
2 stalks celery, thinly sliced on the bias
1/2 cup matchstick cut carrots or cut very thin on a bias
1 5oz can sliced water chestnuts
1 small can mandarin oranges, drained well
1/3 cup chopped salted peanuts
Garnish: fresh cilantro sprigs
Soak skewers in water for 10 to 15 minutes.
Meanwhile combine the dressing ingredients together and set aside.
Thread the chicken onto the skewers. Let sit for 10 to 20 minutes in refrigerator.
Meanwhile, in a large bowl toss the cabbage, iceberg, green onions, celery, carrots, water chestnuts and oranges together and refrigerate until ready to serve.
Lightly brush skewers on each side with salad oil and season lightly with salt and pepper.
Place on a preheated medium-high grill and cook until chicken is cooked through, about 4 to 5 minutes per side.
Toss the salad with the dressing and divide amongst four plates. Scatter with peanuts and cilantro. Top each plate with a skewer and serve.
Chef's Suggestions: For a large party or buffet serve on a large platter.
Recipes have been created by Chef Kathy Casey
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