The chicken can be hot off the grill or barbecued ahead of time and used cold. Marinate chicken overnight for best results.
4 boneless, skinless chicken breasts
2 tbsp soy sauce
2 tbsp extra virgin olive oil
2 tbsp fresh coriander or cilantro
1 tbsp minced ginger root
2 cloves garlic
1/2 tsp crushed red chili pepper flakes
2 large yellow peppers
3 tbsp rice vinegar
5-1/2 cups mixed salad greens
1/4 tsp salt
Step 1: Mince fresh coriander or cilantro. In a large bowl, whisk together soy sauce, half of the oil, coriander, ginger and garlic. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
Step 2: Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F.
Step 3: Chop the warm grilled peppers and chicken into 1/2" wide strips. In large salad bowl, toss chicken and peppers with greens and remaining oil, vinegar and salt.
Tip: For a great portable meal, serve this salad in whole wheat pita bread.
Reprinted with permission from the Chicken Farmers of Canada.