Grilled Oriental Chicken Salad.
I love grilled chicken, Livi tells us we eat chicken “Like it’s our job”. This recipe is a great summertime supper idea for quick and easy outdoor cooking!
Let’s Get Grilling!
Pre-heat the grill to ¾ high.
I buy frozen, skinless, boneless chicken breasts at Sam’s Club, or you may use any chicken breast you prefer. Tips & Tricks: The secret to grilling a skinless and boneless breast is searing it then grill long and low with a good baste.
Okay, while the grill is warming up.
- Wash and rinse four chicken breasts. This should serve 4-6 people. Place in a bowl.
- Using a fork, perforate each breast 3 or 4 times.
- Add ¾ Cup Low Sodium Soy Sauce.
- Add ¼ Cup Teriyaki Sauce.
- Add ¼ Cup Worcestershire Sauce.
- Add 1 TBLS Granulated Garlic
- Add A Sprinkle of Sea Salt and Peppercorn.
- If you wish you can do this a few hours before you grill and place in the fridge with a cover.
- Place your chicken breast on the grill and baste with your BBQ brush. Cover and leave for 5 minutes.
- After searing each side 5 minutes, reduce heat to medium.
- Flip and baste every five minutes.
- After 20 minutes, reduce to low.
- After 40 minutes total, the chicken breast should be ready to come off the grill and rest for 10 minutes before slicing.
While the chicken is grilling, prepare your favorite fresh garden salad. I suggest adding pecans for crunch and fresh apples and raisins for a fruity contrast to the dressing and chicken. I prefer a balsamic vinaigrette dressing and a splash of Blue Cheese. Add a sweet potato by slicing into 2 inch chunks and place on a veggie tray on the grill or your Wok. Add a splash of Smart Balance buttery spread and salt & pepper to taste. Slice the chicken breast into thin slices and place on a platter. I prefer to set up a buffet, with the salad fixings, chicken, dressings and fruit. This allows everyone to make their own salad to taste. Add seedless watermelon mini wedges or fresh strawberries and you have a fresh and delicious summer meal prepared in less than an hour!
Please pass along your thoughts, ideas, suggestions or your own summertime recipes and I will share on my blog.
Keep Grilling America!