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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Poultry-Chicken |
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| Preparation Method : BBQ |
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| Chinese sesame dressing makes this salad irresistible. |
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Ingredients
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4 boneless skinless chicken breasts |
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Marinade: |
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2 tbsp (30 mL) teriyaki sauce |
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1 tbsp (15 mL) sesame oil |
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1/2 tsp (2 mL) hot pepper flakes |
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1/4 tsp (1 mL) white pepper |
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Dressing: |
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1/4 cup (60 mL) Asian sesame paste or tahini |
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1 tbsp (15 mL) sesame oil |
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1 tbsp (15 mL) soy sauce |
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2 tsp (10 mL) rice vinegar or cider vinegar |
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2 tsp (10 mL) hot mustard |
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2 cloves garlic, pressed or minced |
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1 tsp (5 mL) granulated sugar |
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1/4 tsp (1 mL) salt |
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Pinch white pepper |
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Suggested Salad: |
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4 stalks celery |
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4 cups (1 L) shredded napa cabbage or Chinese lettuce |
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1 bunch radishes, sliced |
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Half English cucumber, sliced |
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2 green onions, thinly sliced |
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Preparation
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Marinade: In bowl, whisk together teriyaki sauce, oil and hot and white peppers. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: With fork, whisk together sesame paste, sesame oil, soy sauce, vinegar, mustard, garlic, sugar, salt and pepper; whisk in enough cold water (1/4 to 1/3 cup/60 to 75 mL) to make smooth and pourable.
Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, in pot of boiling salted water, blanch celery until tender-crisp, 20 to 30 seconds; drain, chill under cold water and drain. Slice into bite-size pieces. Arrange cabbage on 4 plates; top with celery, radishes and cucumber. Top each plate with chicken; spoon dressing over top and sprinkle with onions.
Makes 4 servings.
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Nutritional information
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Per serving: about 343 cal, 36 g pro, 17 g total fat (3 g sat. fat), 15 g carb, 5 g fibre, 79 mg chol, 822 mg sodium. % RDI: 17% calcium, 21% iron, 9% vit A, 55% vit C, 58% folate.
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Source
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Homemakers Magazine: June 2007
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