Asian Seared Chicken Salad

Recipe Ingredients

3		Boneless skinless chicken breasts - (to 4)
		Marinade
1/3 cup	78ml	Oil
2 tablespoons	30ml	Sesame oil
1 tablespoon	15ml	Granulated garlic
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Ground black pepper
1 teaspoon	5ml	Dried ginger powder
1 teaspoon	5ml	Five spice powder = (available in most Asian markets)
		Salad Options
		Mixed greens or mesclun mix
		Fresh bean spouts
		Shredded carrots
		Shredded green onions
		Crushed peanuts
		Dry Chinese noodles
		Sesame dressing

Recipe Instructions

Pound the chicken breasts to an equal thickness of about 3/4 of an inch and toss into the marinade. Place in a ziplock bag for at least two hours before cooking.

For the Salad: Use approximately one good handful of mixed greens per person. You can use mesclun mix -- a blend of various young lettuces, arugula, and other greens, available in most markets, which have been washed and are ready to use. Other items that work well with this mix are: fresh bean spouts, shredded carrots, shredded green onions, crushed peanuts, and dry Chinese noodles. Or create your own favorite mix!

Cooking the Chicken: Preheat the contact grill for 5 minutes. Add the chicken and cook over high heat for 1 minute or until you get a good grill color on one side. After one minute, lower the heat to medium and turn the chicken. Cook for 5 minutes or until the chicken is completely cooked all of the way through. Remove from the grill and allow it to cool to room temperature.

Before serving, cut into 1-inch slices and toss with all of the greens and other ingredients in the sesame dressing. Put onto plates and garnish with toasted noodles, crushed peanuts, or both.

Source:
"Barbecue Headquarters at http://www.bbqhq.com"

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