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.
  • Prep Time 20 minutes
  • Cook Time 5 minutes
  • Serves 6
  • Calories 430
  • Calories 430
  • Total Fat 13 g
  • Cholesterol 70 mg
  • Sodium 1170 mg
  • Total Carbohydrate 39 g
  • Protein 34 g
  • 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.
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Ingredients

  • 22 ounces 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 gingerroot, 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.
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