Asian Inspired Chicken Salad

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Time Involved

< 145 min

# of Ingredients

14

Skill Level

Basic

Serves

4

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Ingredients

½ cup (125mL) 

Olive oil

¼ cup (50mL) 

Lemon juice

3 

Shallots, finely chopped and divided

4 

MAPLE LEAF Prime Naturally^® Boneless Skinless Chicken Breasts

2 tbsp (30mL) 

Cilantro, finely chopped

2 tbsp (30mL) 

Oyster sauce

¾ cup (175mL) 

Uncooked long-grain white rice

8 cups (2L) 

Baby spinach leaves, washed

2 cups (500mL) 

Bean sprouts

2 

Green onions, thinly sliced

2 

Celery stalks, chopped

1 

Red pepper, chopped

1 

Yellow pepper, chopped

½ cup (125mL) 

Raisins

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Directions

COMBINE ¼ cup (50 mL) oil, lemon juice and 2 shallots in a medium bowl. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours.

WHISK remaining oil, shallot and cilantro with oyster sauce. Set aside.

PREHEAT barbecue to medium.

REMOVE chicken from marinade and discard marinade. Barbecue chicken until juices run clear, about 5 to 7 minutes a side and internal temperature is 170 °F (77 °C). Refrigerate chicken to cool.

COOK rice in a large pot of salted water for 15-17 minutes or until tender. Drain and rinse with cold water.

PLACE spinach, bean sprouts, green onions, celery, peppers, rice and raisins in a large salad bowl. Toss with oyster sauce mixture to coat.

PLACE salad on individual serving plates. Slice chicken and fan on top of salad.

TIP: For a bit more protein, add some cooked and shelled Japanese soy beans! Serve with a warm OvenFresh™ baguette!