Thursday, August 4, 2011

Asian Chicken Salad

Salads are great anytime, but especially in the summer.  This is a great one.  Grilled chicken, Asian flavors, nice and fresh and delicious!

Asian Chicken Salad

Marinade -
1/4 cup soy sauce
1 tbsp canola oil (can sub vegetable or sesame)
2 tbsp honey
1/2 tsp ground black pepper
1 tsp minced garlic
1/4 tsp grated ginger

4 boneless, skinless chicken half-breasts, pounded to an even thickness

Dressing -
2 tbsp brown sugar
2 tbsp rice wine vinegar
2 tbsp sweet chile sauce
3 tsp soy sauce
1/2 tsp grated ginger

5-10 wonton wrappers
Oil for frying
About 8 cups of salad greens (such as Romaine and/or Spring Mix)
1/2 green bell pepper, chopped
2 green onions, sliced thin
About 1 cup of mandarin orange segments, drained

Makes about 4 dinner salads

1.  For the Marinade: mix all of the marinade ingredients together in a medium bowl.  Add the chicken pieces.  Thoroughly coat.  Cover and chill for 1-2 hours.

2.  Meanwhile for the Dressing: mix all of the dressing ingredients together in a small bowl.  Cover and chill until ready to use.

3.  Meanwhile: lay out a couple of layers of paper towels.  Heat about 1" of oil in a small skillet.  Cut the wonton wrappers into thin strips.  When the oil is hot (about 350°), fry the wrapper strips in small batches.  They cook fast, so don't step away!  Remove the strips from the oil when they are light golden and drain on the paper towels.

4.  Clean and oil your grill grate.  Preheat the grill to high.  Grill the chicken, flipping halfway, until cooked through.  Transfer the chicken to a plate to cool.  Once cool, slice the chicken into thin strips.

5.  To assemble: place about 2 cups of salad greens on each plate.  Sprinkle the greens evenly with the bell peppers, green onions, and orange segments.  Arrange the chicken slices atop each salad. Spoon dressing over the salads.  Top with the fried wonton strips.  Serve!

*Sliced almonds would be a great addition!

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