Wednesday, April 30, 2008

Tasty Chicken Salad with Asian Flavors

With salads on everyone's mind this week, due to the really hot weather we have been having here in Southern California, I remembered this great which is essentially grilled brushed with a soy-spice mixture, then served on bed of spinach and drizzled with a vinaigrette.

At only 478 calories per serving, and easy to make, why not give it a try?

Ingredients (serves 6)

Soy Vinaigrette:
  • 1/3 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 9 cups torn fresh spinach
  • 1 11-ounce can mandarin orange sections, drained
  • 1 large red onion, thinly sliced
  • 6 medium skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • 1/4 cup soy sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon honey
  • 1 teaspoon five-spice powder
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 2 avocados, peeled and sliced
  1. First make the soy vinaigrette. In a small bowl, combine the red wine vinegar, soy sauce, and garlic. Whisk in the olive oil, set aside.
  2. In a large bowl, combine the spinach, oranges, and onion; toss to mix.
  3. Rinse the chicken in cold water; pat dry with paper towels.
  4. In a small bowl, combine the soy sauce, oil, honey, five-spice-powder, garlic and ginger. Brush the chicken with the soy-spice mixture.
  5. Grill the chicken in an uncovered grill directly over medium coals or 6 to 7 minutes. Turn and brush with the soy-spice mixture and cook for 6 to 7 minutes more.
  6. Divide the spinach mixture among 6 individual plates. Slice each chicken breast into 1/2-inch thick slices. Place the chicken on the spinach. Arrange the avocado slices around the chicken.
  7. Drizzle each salad with some of the vinaigrette.
Nutritional Information Per Serving:

478 calories; 27 g protein; 20 g carbohydrate; 34 g total fat (5 g saturated); 60 m cholesterol; 989 mg sodium; 1,185 mg potassium.

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