HONEY GINGER TERIYAKI CHICKEN SALAD
|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.|
|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.