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Sesame Chicken Over Greens
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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
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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |