5.0 – 1 reviews • Salad Recipes
Ingredients
- 1/4 cup Kikkoman Soy Sauce
- 1/2 cup rice wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup each chopped fresh basil and chopped fresh mint
- 2 fresh garlic cloves, minced
- 1/4 teaspoon Asian chili paste with garlic
- 3 tablespoons honey
- 4 boned and skinned chicken breast halves
- 1 10-ounce bag European-style salad greens
- 1 cucumber, thinly sliced
- 1/4 cup pine nuts, lightly toasted
- Optional garnish – additional fresh basil and mint
Instructions
- Signature Sauce:
- Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
- Application Recipe:
- Remove 1/3 cup Signature Sauce and reserve.
- Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
- Preheat outdoor grill to medium.
- Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
- Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
- While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
- Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
439 |
| Total Fat |
30 g |
| Saturated Fat |
4 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
2 g |
| Sugar |
15 g |
| Protein |
24 g |
| Cholesterol |
64 mg |
| Sodium |
940 mg |
