Quick Flame Grilled Chicken with Warm Bean Vegetable Salad

A miso-scallion dressing drizzled over a bed of edamame, navy and garbanzo beans, mint, and seaweed all tossed with Grilled & Ready® chicken strips and garnished with cilantro. Ready in no time.
A miso-scallion dressing drizzled over a bed of edamame, navy and garbanzo beans, mint, and seaweed all tossed with Grilled & Ready® chicken strips and garnished with cilantro. Ready in no time.

Quick Flame Grilled Chicken with Warm Bean Vegetable Salad

Prep Time
20

MINUTES

20 minutes
Cook Time
5

MINUTES

5 minutes
Serves
6

Calories
430

  • Calories430
  • Total Fat13 g
  • Cholesterol70 mg
  • Sodium1170 mg
  • Total Carbohydrate39 g
  • Protein34 g

Ingredients

  • 22 ounce Fully Cooked Frozen Grilled Chicken Breast Strips

  • 1 cup rice wine vinegar

  • 1/4 cup vegetable stock

  • 2 tablespoon sesame oil

  • 2 tablespoon scallions, thinly sliced

  • 2 tablespoon miso paste, white

  • 2 tablespoon soy sauce

  • 2 tablespoon sugar

  • 8 ounce edamame, cooked and drained

  • 8 ounce navy beans, canned and drained

  • 8 ounce 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 teaspoon olive oil

  • 1 tablespoon fresh gingerroot, julienne cut

  • 4 cup bok choy, trimmed

  • 1 cup red bell pepper, julienne cut

Cooking Instructions

  • Prepare miso-scallion dressing by combining until smooth, vinegar, vegetable stock, sesame oil, scallions, miso paste, soy sauce and sugar in a 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.
  • Prepare Grilled & Ready Chicken Breast Strips according to package directions.
  • 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.
  • 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.

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