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PrintBarbecue Chicken Salad
Before it hits the grill, this chicken is marinated in an Asian-inspired ginger-garlic marinade. The flavour of the chicken makes for a delicious salad that could even be wrapped up to go in rice paper or pita bread.
![[+]](/images/uploads/recipes/2010/Nov/12/143_view.jpg)
Barbecue Chicken Salad
4
boneless, skinless chicken breasts
4
2 Tbsp
soy sauce
30 mL
2 Tbsp
extra virgin olive oil
30 mL
2 Tbsp
cilantro, fresh
30 mL
1 Tbsp
ginger, minced
15 mL
2 cloves
garlic
2 cloves
1/2 tsp
red pepper flakes
2.5 mL
2
yellow pepper, large
2
3 Tbsp
rice vinegar
45 mL
5 1/2 cups
mixed salad greens
1.5 L
1/2 tsp
salt
1.25 mL
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
5 min
Barbecue Chicken Salad
1
Mince fresh cilantro. In a large bowl, whisk together soy sauce, half of the oil, cilantro, ginger and garlic and pepper flakes. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
2
Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F (74°C).
3
Chop the warm grilled peppers and chicken into ½ inch wide strips. In large salad bowl, toss chicken and peppers with greens and remaining oil, vinegar and salt.
Notes: For a great portable lunch, serve this salad in a whole wheat pita. The chicken can be hot off the grill or barbecued ahead of time and used cold.
Marinade chicken overnight for best results.
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