Grilled Chicken Salad 2 Recipe

  • 1 tablespoon Asian Sesame oil
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried red-pepper flakes
  • 1 teaspoon Dijon mustard
  • 1/4 cup dry white wine
  • 1 clove garlic, minced
  • 3 pounds chicken breast, boneless, skinless
  • 1 clove garlic
  • 1 tablespoon Asian Sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry vinegar
  • 1/3 cup olive oil
  • SALAD:
  • 1/2 cup red onion, thinly sliced rings
  • 1 1/2 cups sugar snap peas
  • 1/4 cup dried cranberries
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch fresh arugula leaves
In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4-5 minutes per side. Discard any leftover marinade. Cut chicken into bite-sized strips and place in a large bowl. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly.
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