Grilled Asian Chicken Salads
Ingredients
- ½ cup olive oil
- ½ cup sesame oil
- 1 cup rice wine vinegar
- ¼ cup chopped fresh basil
- ¼ cup honey
- 2 Tbsp soy sauce
- 1 tsp sriracha hot sauce
- 3 lb boneless, skinless chicken breasts, halved crosswise and pounded to ½-inch-thickness
- 2 (3-count) pkg hearts of romaine lettuce, chopped
- 1 (10-oz) pkg angel hair coleslaw
- 2 red bell peppers, chopped
- 2 Granny Smith apples, chopped
- 1 English cucumber, chopped
- 1 (15-oz) can mandarin oranges, drained
Instructions
- Whisk together oils, vinegar, basil, honey, soy sauce and sriracha in a bowl.
- Pour ¾ cup mixture into a large zip-top plastic bag; add chicken. Seal bag, and turn to coat.
- Refrigerate 2 hours or up to 12 hours.
- Cover and chill remaining dressing up to 5 days.
- Preheat grill to medium-high heat.
- Remove chicken from marinade; discard marinade.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done.
- Let stand 5 minutes; thinly slice.
- Meanwhile, toss together lettuce, coleslaw, bell peppers, apples, cucumber, and oranges in a large bowl; add desired amount of reserved dressing.
- Toss to coat.
- Top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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