Grilled Chicken Salad with Soy Vinaigrette


For Grilled Chicken:
Marinate ½ – 1 lb of chicken breast in
½ cup soy sauce
¼ cup canola oil
¼ cup red wine vinegar
1 tsp oregano
½ tsp basil
½ tsp garlic powder
½ tsp parsley
¼ tsp ground pepper
For Dressing:
¼ cup soy sauce
18 cup canola oil
¼ cup red wine vinegar
1 ½ tsp honey
¼ tsp Dijon mustard
splash of Franks red hot sauce
1/4 tsp pepper
¼ tsp oregano
For Salad:
1 head iceberg lettuce, chopped
2 carrots, shaved
½ cucumber, sliced
2 scallions, chopped
1 cup parsley, chopped
¼ red onion, sliced
grilled chicken, sliced


Marinate the chicken for at least 8 hours.
Heat grill to medium high.
Once hot, spread canola oil on grill grates, and place chicken down over the hot coals (or gas flame).
Cook until one side has started to caramelize, and flip.
Cook again until both sides are slightly charred.
Remove from grill and chop into half-inch thick pieces.
If you are refrigerating the meat for later, wait to chop until after you heat it back up.
In a large bowl, toss all salad ingredients.
In a small bowl, whisk all dressing ingredients until emulsified.
Drizzle over the salad.


Hot off the grill, this chicken has a flavor that is powerfully umami. It is a classic recipe from Jenn's mom’s kitchen, and it is usually the last thing we’ll throw on the grill at night. It requires almost no effort to cook, and it’s a great way to stretch our cookout into the next day, when we’ll chop it up and mix it into a fresh salad. The balance of smokiness, spices, herbs, veggies, and soy vinaigrette makes this the one salad we look forward to. We like to use a lot of parsley in this dish to help complement the soy and red wine vinegar.




Sunday, January 29, 2012 - 7:01pm

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