Printable | Taste of Home

Sesame Chicken Over Greens

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

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Sesame Chicken Over Greens cont.

1 tablespoon sesame seeds, toasted

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.