RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2109
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| Recipe Name: |
Warm Grilled Chicken Salad wih Ginger Soy Vinaigrette |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon ginger root grated
1 to taste salt and pepper
3 6-ozs chicken breast, boneless, skinless cut into cutlets
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Directions:
Preheat grill or grill pan to high.
Add half of the ginger to a shallow dish for the mushrooms and reserve the other half in a bowl for the vinaigrette. To the shallow dish, add half the tamari and half of the vegetable oil. Season with salt and pepper. Flip the mushrooms around in the marinade in the shallow dish. Place the mushrooms on the grill and cook on each side for 4 to 5 minutes, until tender and cooked through.
Season the chicken cutlets with salt, pepper and the coriander. Place the seasoned chicken cutlets on the grill and cook 4 minutes per side, or until the chicken is cooked through.
Add the lime juice, mustard and the remaining tamari to the reserved ginger. Combine, then whisk in the remaining oil.
Remove the mushrooms and chicken from the grill and slice into 1/2-inch slices. Toss the sliced chicken, mushrooms and the spinach in the dressing. Garnish with the toasted sesame seeds. |
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| Nutrition per Serving: |
| Calories: |
438 |
Total Carbs: |
17.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
72.0 |
Fat: |
24.4 |
Protein: |
42.15 |
| Fiber: |
6.84 |
Sodium: |
575.38 |
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