Japanese chicken salad
0
- Prep Time8 mins
- Total Time8 mins
- Makes4 servings
Roberto Caruso
Ingredients
4 skinless, boneless chicken breasts
3/4 cup bottled Japanese salad dressing
41643 medium napa cabbage
1/2 head medium romaine lettuce
1 cup snow peas
3 green onions
2 celery stalks, or 1 cup thinly sliced fennel
1/4 cup chopped cilantro
1/4 tsp salt
1/4 tsp black pepper
Instructions
Place chicken in a small bowl. Pour 1/4 cup (50 mL) salad dressing over chicken, then turn over to evenly coat. Set aside while preparing salad or, if making ahead, refrigerate up to 4 hours.
Slice cabbage and romaine into long thin strips about 1/2 inch (1 cm) wide. Cut snow peas into bite-size pieces. Thinly slice onions and celery stalks, including any leaves. Combine all vegetables in a large bowl along with coriander, salt and pepper.
When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Grill with lid down until chicken feels springy, from 6 to 8 minutes per side. Remove chicken to a cutting board. Toss salad with remaining salad dressing. Slice chicken into strips and serve on top, beside or tossed with salad.
Nutrition (per serving)
Calories 327, Protein 35.4g, Carbohydrates 10g, Fat 15.4g, Fibre 2.7g, Sodium 758mg.
Create an exotic meal in minutes by using bottled Japanese-style salad dressing to marinate chicken and toss with salad greens.