Rating: 3 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3
  • 14 Ratings

Bring a taste of Asia to your lunch menu with this colorful and flavorful grilled chicken salad. It’s not just about the cabbage and chicken, though! Slurp up udon noodles and crunch on wonton crisps for a restaurant-quality entree salad.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
grill:
12 mins
Servings:
8
Max Servings:
10
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Tangerine Tare-Glazed Grilled Chicken Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with salt and pepper. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling and brushing with Tangerine Tare Glaze during the last 5 minutes of grilling.

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  • Spread cabbage on a large serving platter. Cook udon according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine udon, pea pods, sweet peppers, and tangerines. Add Tangerine Tare Dressing; toss to coat. Spoon udon mixture on top of cabbage.

  • For wonton crisps, preheat oven to 400°F. Cut wonton wrappers into 1/2-inch-wide strips. In a small bowl combine wonton strips, sesame oil, and sesame seeds; toss to coat. Spread strips on an ungreased baking sheet. Bake for 5 to 6 minutes or until golden and crisp.

  • Slice chicken crosswise. Arrange chicken slices and wonton crisps on top of salad.

To Make Ahead:

Prepare as directed through Step 2, except do not spoon udon mixture on top of cabbage. Cover and chill chicken, cabbage, and udon mixture separately for up to 24 hours. Prepare wonton crisps as directed in Step 3; cool. Store in an airtight container at room temperature for up to 24 hours. To serve, spoon udon mixture on top of cabbage and continue as directed in Step 4.

Shortcut:

Instead of making Tangerine Tare Glaze and Dressing, use 1/3 cup bottled teriyaki glaze for the glaze and 2/3 cup bottled Asian ginger sesame salad dressing for the dressing. Substitute 1/3 cup toasted sliced almonds for the wonton crisps.

Nutrition Facts (Tangerine Tare-Glazed Grilled Chicken Salad)

339 calories; total fat 10g; saturated fat 1g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 55mg; sodium 709mg; potassium 696mg; carbohydrates 36g; fiber 4g; sugar 11g; protein 25g; trans fatty acid 0g; vitamin a 1222IU; vitamin c 73mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 11mg; vitamin b6 1mg; folate 107mcg; vitamin b12 0mcg; calcium 113mg; iron 2mg.

Tangerine Tare Glaze and Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine tangerine peel, tangerine juice, soy sauce, green onions, rice wine, sake, sugar, and garlic. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, about 15 minutes or until reduced by half (about 2/3 cup). Strain mixture; discard solids. Remove half of the mixture for glaze. Whisk oil and rice vinegar into the remaining mixture for dressing.

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Reviews

14 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3