GRILLED CHICKEN SALAD

Grilled Chicken Salad image

This is the only chicken salad I'll eat since I started making it. Taken from the Silver Spoon cookbook.

Provided by Across the Ocean

Categories Lunch/Snacks

Time 22m

Yield 5 serving(s)

Number Of Ingredients 19

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Ingredients

3 chicken cutlets
1 tablespoon honey
1 tablespoon mustard
1/2 tablespoon olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 head lettuce
1 red pepper (cut into thin strips)
1 yellow pepper (cut into thin strips)
5 baby corn (cut into pieces)
bamboo shoot (optional)
1/2 bunch scallion (sliced)
4 teaspoons soy sauce
1/4 cup oil
1/4 cup vinegar
1/4 cup sugar
4 cloves fresh garlic (crushed)

Steps:

Using a sharp knife cut 3-4 diagonal slits in each cutlet.
Place onto a lined small baking pan.
Combine marinade ingredients and pour over chicken cutlets.
Place on oven rack 8-10 inches away from top.
Grill for 10-12 minutes, turning every few minutes.
Remove from oven, cover, and let sit for ½ hour.
Combine salad ingredients.
Combine all dressing ingredients well by hand.
Pour over salad ½ hour before serving.
When chicken is cool, cut into strips.
Toss salad with dressing and chicken.

Nutrition Facts : Calories 206.3, Fat 12.7, SaturatedFat 1.6, Sodium 560.6, Carbohydrate 22.4, Fiber 2.5, Sugar 15.7, Protein 2.8

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