Barbecue Chicken Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Mince fresh cilantro. In a large bowl, whisk together soy sauce, half of the oil, cilantro, ginger and garlic and pepper flakes. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F (74°C).
Chop the warm grilled peppers and chicken into ½ inch wide strips. In large salad bowl, toss chicken and peppers with greens and remaining oil, vinegar and salt.
For a great portable lunch, serve this salad in a whole wheat pita. The chicken can be hot off the grill or barbecued ahead of time and used cold. Marinade chicken overnight for best results.
|Per 465 g serving||Amount|
|Saturated Fat||2 g|
|Per 465 g serving||% Daily Value|