Loaves And Fishes Grilled Chicken Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless skinless chicken breast halves
		Marinade
1 tablespoon	15ml	Toasted sesame oil
1 1/2 tablespoons	22ml	Soy sauce
		Juice of 1/2 lemon
1/2 teaspoon	2.5ml	Red-pepper flakes
2 teaspoons	10ml	Dijon mustard
1/4 cup	59ml	Dry white wine
1 cup	93g / 3.3oz	Garlic clove - minced (large)
		Dressing
1		Garlic clove
1 tablespoon	15ml	Toasted sesame oil
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Sherry vinegar
1/3 cup	78ml	Olive oil
		Salad
1/2 cup	31g / 1.1oz	Thinly-sliced red-onion rings
1 1/2 cups	297g / 10oz	Sugar snap peas
1/4 cup	23g / 0.8oz	Dry cranberries
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Fresh arugula leaves

Recipe Instructions

Place the chicken in a glass dish. In a bowl, whisk together the marinade ingredients and pour the marinade over the chicken. Marinate, covered, at least 3 hours or overnight in the refrigerator.

Grill the chicken over hot coals, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.

Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries and pepper. Toss to blend. Add the arugula, toss lightly and serve.

This recipe yields 6 servings.

Anna Pump is the owner of Loaves and Fishes, a popular gourmet shop and catering firm in Sagaponack, LI

Source:
New York Daily News, 08-11-1999

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