Saturday, April 20, 2013

Grilled Marinated Chicken Salad

Okay I have a confession to make regarding tonight's dinner.  I didn't make it, my husband did.  The only thing I had a hand in is the marinade.  We wanted something very simple for tonight's dinner, so we thought a salad was as simple as it could be.

Grilled Marinated Chicken
4 chicken breasts
1 small piece of ginger, peeled and grated (it came to about 1 tablespoon grated)
1/2 cup coconut aminos (very similar to soy sauce or tamari - just without the soy)
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
Mixed salad greens (arugula, red and green leaf lettuce, red cabbage)
Avocado (1 for each salad)
Asian Dressing
Place chicken breasts into a large Ziploc bag.  Combine the ginger, coconut aminos, sesame oil and rice wine vinegar in a bowl and whisk until thoroughly mixed.  Add marinade to chicken in bag.  Place in refrigerator and marinate for about 30 minutes.  Remove chicken from bag and place on a preheated 400 degree Fahrenheit grill.  Place chicken on direct heat for about 5 minutes, flip, and cook for another 5 minutes.  Move chicken on grill so that it is now on indirect heat.  Cook for 5 minutes, flip, cook for another 5 minutes.  Remove chicken from grill and let rest for 5 minutes, covered.  Slice and place on salad greens.

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