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Recipe

Quick Flame Grilled Chicken with Warm Bean Vegetable Salad

Tired of ordinary grilled chicken salads? Try this recipe for a wholesome and delectable twist.
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  • Serving 6
  • Total Time 25 min
    Preparation 20 min
    Marination min
    Cook 5 min
  • Nutrition Facts
    Calories 430
    Total Fat 13 g
    Protein 34 g
    Carbohydrate 39 g
    Cholesterol 70 mg
    Sodium 1170 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart
Quick Flame Grilled Chicken with Warm Bean Vegetable Salad

Ingredients

  • 22 ounces Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
  • 1 cup rice wine vinegar
  • 1/4 cup vegetable stock
  • 2 tablespoons sesame oil
  • 2 tablespoons scallions, thinly sliced
  • 2 tablespoons miso paste, white
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 8 ounces edamame, cooked and drained
  • 8 ounces navy beans, canned and drained
  • 8 ounces garbanzo beans, canned and drained
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/4 cup hijiki seaweed, hydrated, drained, roughly chopped
  • 1 tablespoon Thai chili pepper, seeded, minced
  • 1 tablespoon sesame seeds, toasted
  • 2 teaspoons olive oil
  • 1 tablespoon fresh ginger root, julienne cut
  • 4 cups bok choy, trimmed
  • 1 cup red bell pepper, julienne cut


Cooking Instructions

  1. Prepare miso-scallion dressing by combining until smooth, vinegar, vegetable stock, sesame oil, scallions, miso paste, soy sauce and sugar in a mixing bowl.
  2. 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.
  3. Prepare Grilled & Ready Chicken Breast Strips according to package directions.
  4. In skillet, add olive oil and ginger; sauté for 2 minutes. Add bok choy and red pepper; sauté until wilted and tender, approximately 1-2 minutes.
  5. To Assemble: Plate about 1 cup cooked bok choy sauté, add bean salad over wilted greens and lay chicken over beans. If desired, garnish with fresh cilantro sprigs.

Hand WashingRemember to wash hands and surfaces before preparing food