Grilled Chicken Salad

By T_sart

Ingredients

• MARINADE:
• 1/4 cup fresh orange juice
• 1 tbsp canola oil
• 1 tsp soy sauce
• 1/2 tsp grated orange peel
• 1/2 tsp grated ginger
• SALAD:
• 2 4 oz chicken breasts
• 1 10 oz bag frozen edamame
• 1/2 cup red onion, julienned
• 1/4 cup orange bell pepper, julienned
• 2 oranges, peeled halved and sliced
• DRESSING:
• 3 tbsp rice vinegar
• 2 tbsp canola oil
• 1 tsp soy sauce
• 1/2 tsp fish sauce
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp orange peel, grated
• 1/2 tsp ginger, ginger

Details

Servings 2

Preparation

Step 1

Whisk marinade ingredients in a bowl. Add chicken. Cover with plastic. Refrigerate for at least one hour.

Grill chicken on medium-high for about 10 minutes. Set aside.

Bring 4 cups water to a boil in a large saucepan. Boil edamane beans 1 to 2 minutes; drain. plunge into ice water; soak one minute; drain and dry.

Mix edamane, onion, peppers and oranges in a bowl. Whisk dressing ingredients in another bowl. Pour over edamane mixture; toss. Divide among 2 plates. Top with chicken.