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Asian Chicken Salad

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  • Makes: 4 servings
  • Yields: About 2 cups mesclun mixture, about 4 ounces chicken, and 2 tablespoons dressing each
  • Prep: 15 mins
  • Grill: 6 mins

Asian Chicken Salad

Directions

  1. 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.
  2. 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 (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Slice chicken.
  3. Divide mesclun mix among serving plates. Top with sweet pepper, green onions, jicama, and chicken. Drizzle with dressing. Pass additional chili sauce.

From the Test Kitchen

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 inch thick. Remove plastic wrap. Coat a grill pan with nonstick cooking spray; heat pan over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170 degrees F), turning once.

Nutrition Facts (Asian Chicken Salad)

  • Per serving:
  • 312 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 91 mg chol.,
  • 837 mg sodium,
  • 16 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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