Grilled Chicken Salad with Soy Vinaigrette
Ingredients
For Grilled Chicken:
Marinate ½ – 1 lb of chicken breast in
½ cup soy sauce
¼ cup canola oil
¼ cup red wine vinegar
1 tsp oregano
½ tsp basil
½ tsp garlic powder
½ tsp parsley
¼ tsp ground pepper
For Dressing:
¼ cup soy sauce
18 cup canola oil
¼ cup red wine vinegar
1 ½ tsp honey
¼ tsp Dijon mustard
splash of Franks red hot sauce
1/4 tsp pepper
¼ tsp oregano
For Salad:
1 head iceberg lettuce, chopped
2 carrots, shaved
½ cucumber, sliced
2 scallions, chopped
1 cup parsley, chopped
¼ red onion, sliced
grilled chicken, sliced
Preparation
1
Marinate the chicken for at least 8 hours.
2
Heat grill to medium high.
3
Once hot, spread canola oil on grill grates, and place chicken down over the hot coals (or gas flame).
4
Cook until one side has started to caramelize, and flip.
5
Cook again until both sides are slightly charred.
6
Remove from grill and chop into half-inch thick pieces.
7
If you are refrigerating the meat for later, wait to chop until after you heat it back up.
8
In a large bowl, toss all salad ingredients.
9
In a small bowl, whisk all dressing ingredients until emulsified.
10
Drizzle over the salad.
.
About
Hot off the grill, this chicken has a flavor that is powerfully umami. It is a classic recipe from Jenn's mom’s kitchen, and it is usually the last thing we’ll throw on the grill at night. It requires almost no effort to cook, and it’s a great way to stretch our cookout into the next day, when we’ll chop it up and mix it into a fresh salad. The balance of smokiness, spices, herbs, veggies, and soy vinaigrette makes this the one salad we look forward to. We like to use a lot of parsley in this dish to help complement the soy and red wine vinegar.
Yield:
3
Added:
Sunday, January 29, 2012 - 7:01pm
