Grilled chicken salad
INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 2-3
- Preparation Time: 30 minutes
- 2 boneless chicken breasts or 4 chicken thighs (cut into thick strips)
- 1 pound salad greens
- 1 tomato (chopped)
- 1/2 to 1 cucumber (chopped)
- chopped tomatoes and cucumbers)
- 1/2 cup fresh basil and coriander (lightly chopped)
DIRECTIONS
- 1.Mix the marinade ingredients together in a cup except for the pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then sprinkle ground pepper all over the chicken's surface.
- 2.Allow chicken to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
- 3.If using the oven: Set oven to broil and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into the oven).
- 4.Place chicken on the second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning.
- 5.Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
- 6.If using a grill: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
- 7.To make the dressing: place water, lemongrass, and lime leaf strips in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf or zest). Remove from heat.
- 8.Add the rest of the dressing ingredients and mix well.
