Malaysian Chicken on Greens |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| MARINADE: 1/2 cup rice wine vinegar | 2 tablespoons sesame oil | 2 tablespoons soy sauce |
| 1 tablespoon peanut butter | 1 teaspoon ground ginger | 1/2 teaspoon crushed red pepper |
| 2 (6-ounce) packages grilled chicken breast strips | SALAD: 6 cups mixed salad greens | 1/2 cup coarsely shredded carrots |
| 1/2 cup alfalfa or bean sprouts | 1/2 cup thinly sliced radishes | |
| 1 | For marinade, combine rice wine vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic and red pepper in a medium bowl and mix well. Stir in chicken breast strips; toss to coat chicken with marinade. Refrigerate 30 minutes, stirring occasionally. |
| 2 | For salad, in a large bowl, combine salad greens, carrots, sprouts and radishes; toss well. Just before serving, place chicken mixture on top of salad. |