Title: Grilled Thai Chicken Salad
Categories: Ethnic Salad Diet Poultry
Yield: 6 Servings
| | | O.Evans VPRJ01A |
| 6 | | Chk breast; boned & skinned |
| 8 | c | Romaine lettuce; shredded |
| 1 | bn | Green onion; white part, chopped |
| 1/2 | c | Red onion; diced |
| 1/2 | c | Cillantro; snipped |
| 1/2 | c | Rice wine vinegar |
| 1/4 | c | Extra virgin olive oil |
| 2 1/2 | tb | Soy sauce |
| 1/2 | tb | Crushed red pepper flakes |
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.