Sesame Chicken Over Greens
1/4 cup reduced-sodium teriyaki sauce
2 Tbs red wine vinegar or cider vinegar
2 Tbs canola oil
2 Tbs honey
2 tsp 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 (ick! I will be skipping this part)
1/2 cup reduced fat ranch dressing
1 Tbs sesame seeds, toasted
In large Ziplock bag, combine first 6 ingredients; mix well. 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 plates, divide greens, red pepper, carrots, onions and olives. Thinly slice chicken and arrange over salad. Drizzle with dressing; sprinkle with sesame seeds. 4 servings.
Cook's Note: I think I'm going to make my own dressing for this one.
Source: Light & Tasty magazine
Submitted by Chris M.
Low-Fat Dishes
Poultry Dishes
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