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A fresh summery salad with Szechuan flair. Done on the grill so it won’t heat your house up in the summer.
In bowl, whisk together all chicken marinade ingredients. Reserve 1/3 cup of marinade in a bowl to use as a salad dressing for later. Place chicken breasts into a gallon plastic bag, pour remaining marinade over chicken. Seal bag and allow chicken to marinade for 3 hours or overnight.
When chicken has marinaded, heat grill to medium high heat. Let chicken sit out for 30 minutes before grilling. Grill chicken until just cooked through. Remove from grill and cover with foil. Let rest for 10 minutes. Prep salad.
For the salad:
Toss together all shredded vegetables. Plate on four plates, topping with 1 sliced chicken breast each. Pour additional reserved marinade/dressing from clean bowl over the top of the chicken. Devour.
Adapted from The Washington Dinner Train’s Szechuan Chicken
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!