Grilled Chicken Salad with Orange Sesame Dressing

Grilled Chicken SaladFROM:  THE RODALE WHOLE FOODS COOKBOOK
If you like pungent greens (arugula, mizuna), replace half of the shredded romaine with them.

INGREDIENTS

Serves:   Prep: 10min Cook: 14min Total: 44min

  • 1 pound skinless, boneless chicken breasts
  • 2 tablespoons lower-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 pound asparagus, cut on the diagonal into 2-inch pieces
  • 1/4 cup orange juice
  • 2 tablespoons minced cilantro
  • 1 tablespoon dark sesame oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon hot pepper sauce
  • 6 cups shredded romaine lettuce
  • 2 red bell peppers, cut into thin strips
  • 1 tablespoon sesame seeds (optional)
DIRECTIONS
  1. Preheat the broiler or prepare the grill. Combine the chicken, soy sauce, and garlic in a ziplock bag. Push out all the air, seal, and marinate in the refrigerator for 20 minutes. Remove the chicken from the bag, and broil or grill 6 inches from the heat, turning once, for 8 to 10 minutes, until the chicken is just cooked through. Set the chicken aside to cool slightly.
  2. Meanwhile, in a vegetable steamer, cook the asparagus until crisp-tender, about 6 minutes. Set aside to cool slightly.
  3. In a small bowl, whisk together the orange juice, cilantro, sesame oil, vinegar, mustard, and hot sauce.
  4. Place the lettuce in a medium bowl and toss with 2 tablespoons of the dressing.
  5. Tear the chicken into shreds and place in a large bowl. Add the asparagus, bell peppers, and remaining dressing, tossing to coat. To serve, make a bed of the lettuce mixture and top with the chicken mixture. Sprinkle with sesame seeds, if using.
NUTRITIONAL FACTS PER SERVING
CALORIES 226.3 CAL
FAT 5.4 G
SATURATED FAT 1 G
SODIUM 419.7 MG
CARBOHYDRATES 14.1 G
TOTAL SUGARS 7 G
DIETARY FIBER 5.1 G
PROTEIN 30.8 G