Grilled Chinese Chicken Salad
1/2 cup lemon-lime soda
1/4 cup soy sauce
3 tablespoons canola oil
1/4-1/2 teaspoon garlic powder
1 teaspoon horseradish
1 pound boneless skinless chicken*
6 cups salad lettuce
1 bunch green onions, sliced
1 can (11 oz.) mandarin oranges, drained
1/4 cup dry roasted cashews
2 tablespoon sesame seeds
1 can (8 oz.) sliced water chestnuts, drained
2 cups dry chow mein noodles
1/2-3/4 cup rice wine salad vinegar**
Prepare marinade by mixing together lemon-lime soda, soy sauce, oil, garlic powder and horseradish. Place marinade and chicken in a closeable plastic bag. Refrigerate for 2 hours to overnight (turn bag occasionally).
Drain marinade and discard. Grill chicken over medium hot coals, gas grill, or under oven broiler until cooked through. Shred into bite size pieces.
Arrange serving plates with lettuce, shredded chicken, green onions, oranges, nuts, seeds, water chestnuts, and chow mein noodles. Drizzle with vinaigrette of choice.
This main dish salad makes a great summer treat. Plan to marinate and grill chicken ahead of time. As always, balance the meal by serving foods from each food group. A light fruit and yogurt parfait would make a perfect dessert and provide the dairy for this meal. Recipe serves 4
* Boneless skinless chicken breasts are leaner and have been used in the nutrition analysis, but boneless skinless chicken thighs produce a more moist and flavorful meat.
** A simple rice wine salad vinegar is nice on this salad and has been used in the nutrition analysis. An optional salad dressing may be created by placing in blender 1/4 cup oil, 1/4 cup sugar, 1/4 cup rice vinegar, 1 teaspoon salt and 1/3 teaspoon Accent or MSG (optional). Blend until smooth.
For nutrition analysis go to www.UtahDairyCouncil.com