Grilled thai chicken salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| O.Evans VPRJ01A | ||
| 6 | Chk breast; boned & skinned | |
| 8 | cups | Romaine lettuce; shredded |
| 1 | bunch | Green onion; white part, chopped |
| ½ | cup | Red onion; diced |
| ½ | cup | Cillantro; snipped |
| ½ | cup | Rice wine vinegar |
| ¼ | cup | Extra virgin olive oil |
| 2½ | tablespoon | Soy sauce |
| ½ | tablespoon | Crushed red pepper flakes |
Directions
200 CALORIES. Preheat broiler and brush rack lightly with oil. Place chicken breasts on rack. Broil 3 inches from heat source for 6-7 minutes or until cooked through, turning breasts over after 4 minutes. Meanwhile, combine lettuce, green onion, red onion and cilantro in large bowl; toss to mix well. To make dressing combine vinegar, olive oil, soy sauce and crushed red pepper and mix thoroghly. To serve, place greens on plates. Slice chicken and arrange on greens. Drizzled each serving with dressing.