Sesame Chicken Over Greens Recipe

Sesame Chicken Over Greens Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"My teenage sons can't get enough of this dish," confides Diana Mullins of Lexington, Kentucky. "I like it, too. The grilled chicken strips make the salad hearty enough for a meal...but the assorted fresh veggies keep it nice and light."

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Sesame Chicken Over Greens Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sesame Chicken Over Greens Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1/4 cup reduced-sodium teriyaki sauce
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons crushed red pepper flakes
1 garlic clove, minced
4 boneless skinless chicken breast halves (1 pound)
5 cups torn mixed salad greens
1/2 cup sliced sweet red pepper
1/2 cup shredded carrot
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat ranch salad dressing
1 tablespoon sesame seeds, toasted

Directions

In a large resealable plastic bag, combine the first six ingredients. Add chicken; seal bag and turn to coat. Refrigerate for several hours or overnight.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
On four serving plates, divide the greens, red pepper, carrot, onions and olives. Thinly slice chicken and arrange over salad. Drizzle with ranch dressing; sprinkle with sesame seeds. Yield: 4 servings.

Nutritional Analysis: One serving (1 chicken breast half with about 1-1/2 cups salad and 2 tablespoons dressing) equals 347 calories, 16 g fat (2 g saturated fat), 71 mg cholesterol, 788 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 fat, 2 vegetable.

Originally published as Sesame Chicken Over Greens in Light & Tasty April/May 2001, p23