Oriental Chicken & Spinach Salad |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Fussy, but worth the effort! Ingredients:
3 boneless skinless chicken breasts |
1 sweet red pepper |
1 yellow sweet pepper |
8 cups torn, trimmed spinach |
2/3 cup snow peas, blanched |
2 green onions, chopped |
2 cups bean sprouts |
1/3 cup teriyaki sauce |
1/4 cup fresh coriander leaves |
2 tablespoons peanut butter |
2 tablespoons rice vinegar |
2 tablespoons dry sherry |
1 tablespoon vegetable oil |
1 tablespoon sesame oil |
1 tablespoon liquid honey |
2 cloves garlic, minced |
2 teaspoons minced gingerroot |
Directions:
1. Combine all dressing ingredients in blender til corriander is finely chopped.
2. (Dressing can be covered and refrigerated up to 8 hours) In a shallow glass dish, pour 1/4 cup dressing over chicken turning to coat well and marinate for 30 minutes.
3. Cut peppers into quarters and then into thin strips.
4. In a large serving bowl, combine rest of ingredients.
5. Reserve marinade, place chicken on greased grill.
6. Cover and cook, turning once and basting with marinade, for 12 minutes.
7. (Sometimes I just do it on the stove top if I don't have access to my BBQ).
8. Transfer to cutting board and let stand 3 minutes, covered.
9. Slice diagonally in strips; add to bowl and toss with remaining dressing.
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