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yield: 6 cups
Asian Grilled Chicken Salad
2 pounds boneless chicken breast
1 teaspoon soy sauce
salt and pepper to taste
1 cup red pepper strips
1 cup yellow pepper strips
¼ pound snow peas
½ cup water chestnuts, sliced
½ cup pine nuts, toasted (or almonds)
Great for a luncheon or dinner buffet. I like to mix the dressing
with the chicken and let it marinate overnight and then mix in
the pepper strips on the day of serving. You can use a favorite
vinaigrette or a bottled Italian dressing for convenience. The
salad is best served at room temperature.
Season chicken breast with soy sauce, salt, and
pepper to taste. Grill-mark chicken for about
8-10 minutes per side. Cook fully and let cool.
Cut breast lengthwise into strips. Add vegetables
and nuts. Toss with vinaigrette.
Asian Vinaigrette
½ cup Italian dressing
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
Combine all ingredients.
asian buffet
