Teriyaki Chicken Breast Salad with Sesame Dressing
- Low calorie
- Barbecue recipes
Ingredients
- 4 boneless skinless chicken breasts
- Marinade:
- 2 tbsp (30 mL) teriyaki sauce
- 1 tbsp (15 mL) sesame oil
- 1/2 tsp (2 mL) hot pepper flakes
- 1/4 tsp (1 mL) white pepper
- Dressing:
- 1/4 cup (60 mL) Asian sesame paste or tahini
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) soy sauce
- 2 tsp (10 mL) rice vinegar or cider vinegar
- 2 tsp (10 mL) hot mustard
- 2 cloves garlic pressed or minced
- 1 tsp (5 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- Pinch white pepper
- Suggested Salad:
- 4 stalks celery
- 4 cups (1 L) shredded napa cabbage or Chinese lettuce
- 1 bunch radishes, sliced
- Half English cucumber, sliced
- 2 green onions, thinly sliced
Preparation
Marinade: In bowl, whisk together teriyaki sauce, oil and hot and white peppers. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: With fork, whisk together sesame paste, sesame oil, soy sauce, vinegar, mustard, garlic, sugar, salt and pepper; whisk in enough cold water (1/4 to 1/3 cup/60 to 75 mL) to make smooth and pourable.
Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, in pot of boiling salted water, blanch celery until tender-crisp, 20 to 30 seconds; drain, chill under cold water and drain. Slice into bite-size pieces. Arrange cabbage on 4 plates; top with celery, radishes and cucumber. Top each plate with chicken; spoon dressing over top and sprinkle with onions.
Makes 4 servings.
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