Subj : BH&G 3272
To   : All
From : Dave Drum
Date : Sat Jul 10 2021 10:08:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Chicken Salad
 Categories: Poultry, Chilies, Greens, Vegetables, Herbs
      Yield: 4 Servings
 
      2 tb Rice vinegar
      2 tb Balsamic vinegar
      2 tb Soy sauce
      4 ts Olive oil
      1 tb Sugar
      1 tb Toasted sesame oil
      1 ts Sriracha sauce
    1/2 ts Salt
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Ground ginger
           Cooking spray
  1 1/2 lb Skinless, boneless chicken
      8 c  Mesclun mix
    3/4 c  Chopped red bell pepper
    3/4 c  Thin sliced green onions
    1/2 c  Peeled jicama; in bite-size
           - strips
           Sriracha sauce
 
  For dressing, in a small bowl whisk together rice
  vinegar, balsamic vinegar, soy sauce, olive oil, sugar,
  sesame oil, 1 teaspoon chili sauce, salt, garlic powder,
  onion powder, and ginger. Set aside.
  
  Lightly coat the rack of an indoor electric grill with
  cooking spray. Preheat grill. Place chicken on grill
  rack. If using a grill with a cover, close lid. Grill
  until chicken is no longer pink. (For a covered grill,
  allow about 6 minutes. For an uncovered grill, allow 12
  to 15 minutes, turning once halfway through grilling.)
  Slice chicken.
  
  Divide mesclun mix among serving plates. Top with sweet
  pepper, green onions, jicama, and chicken. Drizzle with
  dressing. Pass additional chili sauce.
  
  GRILL PAN DIRECTIONS: Place each chicken breast half
  between two pieces of plastic wrap. Using the flat side
  of a meat mallet, pound chicken lightly until about 1/2"
  thick. Remove plastic wrap. Coat a grill pan with cooking
  spray; heat pan over medium-high heat. Add chicken; cook
  for 10 to 12 minutes or until no longer pink, turning
  once.
  
  Makes: 4 servings
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Thanks cows. I appreciate your tastiness." -- Craig Ferguson

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