Just looking at this salad, you know it screams
It's crunchy, it's cool, it's tangy, it's hearty and it packs a Umami punch.
Meaning it's not only chock full of chicken, it's full of FLA-VOR.
This chicken can be grilled the night before, chilled and then served the next day.
Which means the chicken component is actually a two-fer. (You get 2 meals out of one dish-yay!)
I love to make my dressing from a mix of 3-4 great Asian products, 2 kinds of salad dressings and Ponzu Sauce.
If you haven't tried Ponzu, you really should. It's a citrus based soy sauce and it amps up the flavor of anything you would normally use plain soy sauce in-it's bright and a little tangy.
Sansho pepper is another personal favorite. It's a little harder to find, try the Oriental section of a large grocery store or if your lucky enough to have an Asian market, I'm certain they'll have it. It's pepper-like with a citrus taste also.
This whole dish has a bright, citrusy thing going on and it's soooo good.
Believe it or not the amount of chicken on this salad is only 2 tenderloins!
You're getting lots of lean, protein packed nutrients in this salad!
And we were featured:
Let's get your Umami on!
Marinade for Chicken
1/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
juice of 1 lemon
1-2 garlic cloves, crushed or micro planed
1 tbs micro planed ginger or 1 tsp dry powder
1tsp black pepper
Place all in a large sealable bag and mix. add in up to 2 pounds of boneless skinless chicken, mixing well and marinate in the frig 2-4 hours or even overnight.
Heat a grill or grill pan and cook 10-14 minutes, turning occasionally or until 160F or juices run clear. Enjoy and then refrigerate the leftovers.
2 cups romaine sliced
1/2 cup fresh spinach
1 carrot julienned
1/4 cup sugar snap peas sliced on the bias
1 green onion sliced
4 oz. of cooked chicken, sliced
1 tbs Ponzu
1 tbs Oriental dressing
1 tbs Sesame vinaigrette
Place salad ingredients in a large shallow bowl.
Whisk Ponzu and dressing together and drizzle over the salad. Season to taste and enjoy.
This recipe is shared on My Link Parties