Grilled Chicken Salad with Soy Vinaigrette
By: Home Skillet Co...
Published: Sunday, January 29, 2012 - 7:01pm

Ingredients




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

Preparation

1 Marinate the chicken for at least 8 hours. 2 Heat grill to medium high. 3 Once hot, spread canola oil on grill grates, and place chicken down over the hot coals (or gas flame). 4 Cook until one side has started to caramelize, and flip. 5 Cook again until both sides are slightly charred. 6 Remove from grill and chop into half-inch thick pieces. 7 If you are refrigerating the meat for later, wait to chop until after you heat it back up. 8 In a large bowl, toss all salad ingredients. 9 In a small bowl, whisk all dressing ingredients until emulsified. 10 Drizzle over the salad.

About

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.