Grilled Asian Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Grace Parisi, Food and WIne magazine. This recipe calls for ginger-miso spice paste which can be found at Ginger Miso Paste. Ingredients:
1 lb boneless skinless chicken thighs |
1/4 cup ginger paste (ginger miso paste) |
1/4 cup vegetable oil |
1/4 lb snow peas |
1 1/2 tablespoons fresh lime juice |
kosher salt |
2 green onions, cut into thin 1 inch julienne strips |
10 ounces coleslaw mix (4 cups) |
Directions:
1. Preheat grill over high heat; score chicken 1/4-inch deep.
2. In a bowl, combine 2 tablespoons of the spice paste with 2 tablespoons of the oil; spread over chicken.
3. Grill chicken until cooked through, about 7 or 8 minutes; let cool, then cut into thin strips.
4. Meanwhile, blanch the snow peas in salted water for about 1 minute; drain and rinse in cold water, pat dry, and slice in half, lengthwise.
5. In a large bowl, whisk the remaining spice paste with the lime juice and remaining oil; season with salt.
6. Add snow peas, green onions, coleslaw mix, and chicken; toss and serve.
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