Grilled Chicken Salad with Asian Ginger Dressing

By á-1672

Ingredients

• Dressing:
• 4 medium green onions roughly chopped
• 2 medium garlic cloves, roughly chopped
• 2 inch section fresh ginger root sliced
• 1/2 cup seasoned rice vinegar
• 3 tablespoons low sodium tamari (dark soy sauce)
• 1 tbsp honey
• 2 tbsp toasted sesame oil
• 1/2 cup canola oil
• salt and freshly ground pepper to taste
• Salad:
• 1 pound boneless skinless chicken breasts (4 halves)
• salt and freshly ground pepper
• 2 (10 oz ) packages italian blend salad greens
• 2 green onions, chopped diagonally
• 1 large kirby cucumbers sliced in thin rounds
• 1 each julienned red and orange bell peppers
• 2 ribs celery cut on the diagonla
• 3/4 cup fresh bean sprouts
• 1/4 cup pickled ginger for garnish

Preparation

Step 1

Dressing:
Combine green onions, garlic, ginger, rice vinegar, tamari, honey, oils, salt and pepper in food processor and puree using quick pulses until smooth but still somewhat chunky. makes about 1 cup. reserve 1/2 cup to marinate chicken breasts. refrigerate remaining dressing at least 3 hrs before serving

Salad:
season chicken with salt and pepper and marinate in 1/2 cup reserved dressing at room temperature 30 minutes. grill chicken and set aside. combine greens, green onions, computer slices, bell pepper, celery and bean sprouts in large bowl; toss with chilled dressing to coat. divide among 4 large plates. cut each chicken on the diagonal and fan across the top of each plate. top with pickled ginger.