Friday, June 13, 2014

Grilled Asian Honey Lemon Chicken Salad

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.

Salad Ingredients

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 
Sansho pepper-opt.

Place salad ingredients in a large shallow bowl. 
Whisk Ponzu and dressing together and drizzle over the salad. Season to taste and enjoy.


 Also shared on Weekend Potluck and FoodieFriendsFriday

This recipe is shared on My Link Parties