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Asian Grilled Chicken Salad

A lovely decorative salad with plenty of Ginger Wasabi Sauce, in both the dressing and slathered on the chicken.

Ingredients

  • For Dressing:
  • 1/2 cup Red onion, minced
  • 1/2 cup Olive oil
  • 1/3 cup Rice vinegar
  • 4 Tbsp. Robert Rothschild Farm Ginger Wasabi Sauce
  • 2 Tbsp. Ketchup
  • 2 tsp. Sugar
  • 2 tsp. Lemon juice
  • 1/2 tsp. Garlic, minced
  • Salt and pepper to taste
  • For Chicken:
  • 1/2 cup Soy sauce
  • 3 Tbsp. Robert Rothschild Farm Ginger Wasabi Sauce
  • 1 Tbsp. Garlic, minced
  • 2 Chicken breasts
  • 2 Tbsp. Oil
  • As desired Field greens
  • As desired Mandarin oranges
  • As desired Red onion, sliced
  • As desired Cashews, roasted
  • Directions
    1. For dressing: Combine all ingredients in blender and blend until emulsified and smooth (at least for 30 seconds).
    2. For chicken: In mixing bowl, combine soy sauce, Ginger Wasabi Sauce and garlic. Pour over chicken breasts and marinate for 15 minutes. Place chicken breasts on grill and grill for 2-3 minutes per side. Remove and finish cooking in 375 degrees F oven for 20 minutes. Allow to rest 3 minutes before slicing.
    3. To serve: On a plate, arrange greens attractively. Drizzle dressing over greens. Top with mandarin oranges, sliced red onion and sliced chicken. Garnish with roasted cashews.

Products used in this recipe

Ginger Wasabi Sauce
Ginger Wasabi Sauce
$7.49
   

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