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Asian Chicken Salad

Makes: 4 servings Yield: About 2 cups mesclun mixture, about 4 ounces chicken, and 2 tablespoons dressing each
Prep 15 mins Grill 6 mins
Asian Chicken Salad
Ingredients
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  balsamic vinegar
  • 2  tablespoons  reduced-sodium soy sauce
  • 4  teaspoons  olive oil
  • 1  tablespoon  sugar
  • 1  tablespoon  toasted sesame oil
  • 1  teaspoon  Asian chili sauce (Sriracha sauce)
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  ground ginger
  •  Nonstick cooking spray
  • 1 1/4 - 1 1/2  pounds  skinless, boneless chicken breast halves
  • 8  cups  mesclun mix
  • 3/4  cup  chopped red sweet pepper (1 medium)
  • 3/4  cup  thinly sliced green onions (6)
  • 1/2  cup  peeled jicama cut into bite-size strips
  •  Asian chili sauce (Sriracha sauce)
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 KitchenGrill 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 312,
  • Fat, total (g) 12,
  • chol. (mg) 91,
  • sat. fat (g) 2,
  • carb. (g) 16,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 8,
  • pro. (g) 34,
  • vit. A (IU) 1166,
  • vit. C (mg) 64,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 16,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 161,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 837,
  • Potassium (mg) 1095,
  • calcium (mg) 121,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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