This recipe from Williams Food Equipment combines grilled chicken with a crunchy salad. The dressing acts as both a marinade for the chicken and a dressing for the salad. Cook’s note: I did not have access to a mandolin so chopped the cabbage by hand. I used green instead of red cabbage.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. I used President’s Choice pure sesame oil, Marukan rice vinegar and Tabasco sriracha. All are free of additives. Use freshly squeezed lime and orange juice.

Grilled chicken and salad with soy sesame-ginger dressing

Ingredients:

Marinade/dressing

¼ cup (60 ml) olive oil

¼ cup (60 ml) soy sauce

¼ cup (60 ml) rice vinegar

2 tablespoons (30 ml) sesame oil

1 tablespoon (15 ml) sugar

2 tablespoons (30 ml) fresh lime juice

¼ cup (60 ml) fresh orange juice

2 teaspoons (10 ml) grated fresh ginger

2 cloves garlic, minced

2 teaspoons (10 ml) sriracha

Salad

1 pound (454 g) chicken, thinly sliced and marinated

¼ red cabbage, finely shredded with a mandolin

Shredded carrots

1 cup (250 ml) snap peas, thinly sliced

4 green onions, thinly sliced

1 jalapeño, thinly sliced for garnish

½ cup (125 ml) fresh cilantro leaves

2 avocados, thinly sliced

Preparation:

For the dressing, mix all the ingredients together until well combined.

Reserve half of the dressing for the salad. Use the other half to marinate the chicken. Place the chicken in a bowl and pour the marinade half over the chicken. Cover and refrigerate for 30 minutes or up to 4 hours.

Using a handheld mandolin, finely shred the cabbage. Slice the snap peas, green onions, and jalapeño slices. Wash the cilantro well and chop. Thinly slice the avocados.

Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F (71°C). After removing the chicken from the grill, the residual heat in the chicken breast will continue to increase until it hits the food-safe temperature of 165° F (74°C). Let the chicken rest for 5 minutes, then cut into slices.

Toss the vegetables with the reserved dressing. Layer on the grilled chicken slices and avocados. Garnish with your desired number of jalapeño slices and enjoy! Serves 4.

From Williams Food Equipment