| Vinaigrette: |
|
| 1/2 cup
Lunds & Byerly's Honey Ginger Teriyaki Barbecue & Grill Sauce |
3 cloves garlic,
pressed |
| 1 teaspoon Szechwan chile
sauce |
| 3 tablespoons rice
vinegar |
1/3 cup grapeseed oil |
| |
|
| In small bowl,
whisk together teriyaki sauce, rice viegar, garlic, and chile sauce.
Gradually whisk in grapeseed oil; set aside. |
| |
|
| Salad: |
|
| 4 boneless, skinless chicken
breast halves |
1 red bell pepper, seeded,
thinly sliced |
| 2 tablespoons olive oil |
8 cups shredded bok choy |
| salt & pepper to taste |
1 bunch green onions, sliced |
| 3/4 cup Lunds & Byerly's
Honey Ginger Teriyaki |
1 English cucumber,
quartered, seeded, sliced crosswise |
| |
2 cups deep fried wonton
strips or crisp rice noodles |
| |
|
| Preheat grill to
medium high. Brush chicken breasts with oil and season with salt and
pepper to taste. Place chicken on grill and cook 10-12 minutes with
3/4 cup teriyaki sauce. While
chicken is grilling combine bok choy, red pepper, cucumber, and green oins
in a large mixing bowl. Drizzle vinaigrette over and toss to coat.
Divide salad mixture onto 4 serving plates. When chicken is cooked,
transfer to cutting board and allow to stand 5 minutes. Slice chicken
into thin strips and arrange over salad greens. Sprinkle with wonton
strips or rice noodles.
4 servings |
