Flame Grilled Chicken with Warm Bean Vegetable Salad
Tired of ordinary grilled chicken salads? Try this recipe for a wholesome and delectable twist.
Ingredients.........................................................................
32 ounces
Tyson® Fresh Boneless, Skinless Chicken Breasts
1-1/2 tablespoons
olive oil, light
2 pinch
Salt and pepper
1 cup
rice wine vinegar
1/4 cup
vegetable stock
2 tablespoons
sesame oil
2 tablespoons
scallion, thinly sliced
2 tablespoons
miso paste, white
2 tablespoons
soy sauce, low sodium
2 tablespoons
sugar, raw
8 ounces
edamame, cooked and drained
8 ounces
navy bean, canned and drained
8 ounces
garbanzo bean, canned and drained
1/4 cup
fresh cilantro, chopped
1 tablespoon
fresh mint, chopped
1/4 cup
hijiki seaweed, hydrated, drained and rough chopped
1 tablespoon
Thai chili pepper, deseeded and minced
1 tablespoon
sesame seeds, toated
4 cups
bok choy, trimmed
1 cup
red bell pepper, deseeded and julienne cut
1 tablespoon
fresh ginger root, fine julienne cut
Cooking Instructions..........................................................
- Preheat outdoor grill, indoor grill or griddle to 350 degrees Fahrenheit. Season chicken breast with 1 tablespoon of oil and 1 pinch of salt and pepper.
- Prepare Miso-Scallion Dressing by combining vinegar, vegetable stock, sesame oil, scallions, Miso paste, soy sauce, and sugar in a large mixing bowl.
- In a separate bowl, prepare the Bean Salad by combining edamame, navy beans, garbanzo beans, cilantro, mint, seaweed, Thai chili pepper, and sesame seeds. Slowly drizzle dressing into bean salad, gently incorporating to moisten the salad to taste.
- Grill the seasoned chicken on both sides until fully cooked at 165 degrees Fahrenheit. Allow to rest for two minutes, and then slice into strips.
- In a sauté pan, add remaining olive oil and ginger sauté for 2 minutes. Add bok choy and red bell pepper until wilted and tender, approximately 1-2 minutes.
Serving Suggestion:
For a Single Serving: Start with plating one cup cooked bok choy sauté, add bean salad over wilted greens and lay chicken over beans. If desired, garnish with fresh cilantro sprigs.