California Asian Salad

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California Asian Salad


  • Marinade for chicken:
  • 1/4 cup lite soy sauce
  • 1/2 cup rice wine vinegar
  • 1/3 olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons Dom DeLuise's Italian Blend
  • 1/4 teaspoon Asian chili paste (or hot red pepper flakes)
  • 3 tablespoons honey
  • 4 boneless chicken breasts
  • salad greens of your choice
  • 2 carrots, shredded
  • 24 cherry tomatoes
  • 1/4 cup pine nuts, toasted


Combine all ingredients for marinade and pour into a large Ziploc bag. Add chicken toss and marinate in the refrigerator for at least one hour.

Place chicken on a medium/hot grill for about 8 minutes per side. Remove chicken to a chopping board and tent with foil for about 5 minutes. Slice each chicken breast into strips.

Put salad greens, carrots and tomatoes in a bowl and sprinkle with a little rice vinegar and a little olive oil. Transfer salad to four individual dinner plates. Top with grilled chicken breasts and sprinkle with pine nuts.

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