Anna Pump's Grilled Chicken Salad
Source of Recipe
Anna Pump, owner of Loaves & Fishes in Sagaponack, N.Y
List of Ingredients
For the marinade:
1 tablespoon Asian sesame oil
1 1/2 tablespoons soy sauce
Juice of 1/2 lemon
1/2 teaspoon dried red-pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large clove of garlic, minced
3 pounds boneless, skinless chicken breast halves
For the dressing:
1 clove of garlic
1 tablespoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
For the salad:
1/2 cup thinly sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly ground black pepper
1 bunch fresh arugula leaves
Recipe
1. In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.
2. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl.
3. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly.
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