Asian Grilled Chicken Salad
2 chicken breasts, split in half
4 cups assorted fresh greens
1 cucumber, halved, seeded and sliced
1 carrot, shredded
2 green onions, thin sliced
1/2 package ramen noodles, uncooked, broken
2 mandarin oranges
five spice powder, salt and pepper - to taste
1/2 cup light soy sauce
2 tablespoons rice wine vinegar
3 tablespoons defatted chicken broth
1 clove garlic, fine chopped
1 teaspoon fresh ginger, grated fine
1 pinch sugar
1 teaspoon toasted sesame oil
In a small bowl combine soy sauce, vinegar, broth and sugar. Whisk
well until sugar is dissolved. Add garlic and ginger and mix well.
Add oil and whisk until well blended. Set aside. Season chicken if
desired and grill for 3 to 5 minutes on each side or until cooked
through. This will go quickly since the chicken breast pieces are
very thin. Set aside. In a large bowl, combine greens and add
cucumber, carrots and green onion.
Whisk dressing again and drizzle over salad. Toss well so that the
salad is well coated. Arrange salad on plate. Slice chicken on the
diagonal and arrange artfully on the salad. Top with noodle pieces
and garnish with orange sections. Serve immediately.
Serving Suggestions: This recipe can be served as
a main course or an appetizer. For an appetizer just cut the
portions in half. It is a really elegant dish for a summer luncheon
and a beautiful addition to any dinner party. It is especially
refreshing for a summer dinner.