 Asian Grilled Chicken Salad
Makes 4 servings
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Ingredients
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1
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pound boneless skinless chicken breast halves, cut in half lengthwise
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1/3
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cup French's® Honey Dijon Mustard
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3
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tablespoons soy sauce
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2
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tablespoons Asian sesame oil
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1/2
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cup orange juice or apricot nectar
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2
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tablespoons rice wine vinegar
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2
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teaspoons grated peeled fresh ginger
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3/4
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pound asparagus, washed and trimmed
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4
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green onions, trimmed
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1
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yellow or red bell pepper, cut into thin strips
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2
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plums, cut into thin wedges
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1
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bunch washed and torn watercress or 3 cups mixed torn greens
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1/2
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cup chopped cashews
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Prep Time
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30 minutes
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Marinate Time
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20 minutes
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Cook Time
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8 minutes
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1. Place chicken in large resealable plastic food storage bag. Combine mustard, soy sauce and sesame oil in 1-cup measure. Pour 1/3 cup mustard mixture over chicken. Seal bag; marinate in refrigerator 20 minutes. Combine remaining mustard mixture with orange juice, vinegar and ginger; mix well. Reserve for dressing.
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2. Place chicken, asparagus and onions on oiled grid. Grill 8 minutes over medium-high heat or until chicken is no longer pink in center and asparagus and onions are tender, turning often. Cool slightly. Cut chicken and vegetables into bite-sized pieces.
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3. Place chicken and grilled vegetables in large bowl. Add yellow bell pepper and plums. Pour reserved dressing over all; toss well to coat evenly. Arrange watercress on serving platter; mound salad over watercress. Sprinkle with cashews.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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