ANNA PUMP'S GRILLED CHICKEN SALAD RECIPE

Anna Pump's Grilled Chicken Salad Recipe image

Provided by á-174942

Number Of Ingredients 21

MARINADE:
1 tablespoon Asian sesame oil
1 1/2 tablespoons soy sauce
Juice of 1/2 lemon
1/2 teaspoon dried red-pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove minced
3 pounds boneless skinless chicken breast halves
DRESSING:
1 garlic clove
1 tablespoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
SALAD:
1/2 cup thinly-sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly-ground black pepper
1 bunch fresh arugula leaves

Steps:

In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly. This recipe yields 6 servings. Per serving: 350 calories, 10g carbohydrate, 35g protein, 18g fat, 90mg cholesterol.