Chad's Sesame Ginger Grilled Chicken Salad

Thursday, August 27, 2009

** Remember to click on the pictures for full screen view ;-)
My brother-in-law Chad is a really good chef (for further proof check out Chad's Steak). I am a good cook, I can follow a recipe like it's nobodies business. Chad creates his own recipes though, it's craziness! Justin has similar skills he just isn't allowed to use them... he tries to taste and add ingredients (I discourage this because he makes everything spicy)! So, last week Justin got a text picture from Chad, it was this beautiful salad! Justin actually thought they went out to eat without us and were rubbing it in! I should have known... Chad made the salad, it was just a recipe he thought up! We made it tonight and it was amazing!! It was fairly healthy too, with only a few tablespoons of dressing and cheese! It fed the four of us without any side dishes, I can't wait to make it again!

Ingredients
Corn Pico de Gallo
3/4 can of whole kernel sweet corn
1 1/2 medium size JalapeƱo peppers
2 romano tomatoes chopped
2 tablespoons cilantro
1 tablespoon chopped parsley (I didn't have any so I omitted it)
2 tablespoons orange juice
1 1/2 tablespoons red-wine vinegar (I only had white-wine vinegar)
1 teaspoon ground cumin
1 teaspoon chili powder

Sesame Ginger Grilled Chicken
1 pound boneless chicken breast
Lawry’s Sesame Ginger Marinade (I couldn't find this particular marinade so I used Lawry's Baja Chipotle)

Salad Mix
Do Not Use Iceberg Lettuce in bags!!!!
1 head of fresh green lettuce, chopped
1 head of fresh romaine lettuce, chopped
4 tablespoons Kraft Parmesan Romano Dressing (I couldn't find this either so I got Kraft Caesar dressing)
Shredded Colby cheese and Parmesan Cheese

Directions
Prepare Pico in a medium bowl; combine the corn, peppers, tomatoes, cilantro, parsley, orange juice, vinegar, cumin, and chili powder. Stir well then chill for 30 min.

Marinade the chicken for 45 min., meanwhile start charcoal in grill. Make sure when you grill you position charcoal to one side of grill so that you have a hot side and a cool side. When top part of coals get white hot put chicken on cool side of grill; cook and flip chicken every 5 min. for about 20 min. (depending on how hot you have your grill.) Make sure chicken is white in the middle, but be careful you don’t overcook!

Mix Salad and dressing together, add about 1/2 a cup of Colby cheese, then top with chopped grilled chicken, add 1/2 cup of pico mixture, then top the salad off with shredded Parmesan cheese and enjoy!

8 comments:

Barbara Bakes said...

What a gorgeous salad! I love that it's healthy too!

Coleen's Recipes said...

OMGoodness this looks gorgeous!!!

Anncoo said...

WOW! what a beautiful salad!!

Palidor said...

I just finished eating a salad, and then saw your great idea to put sesame chicken on top. Next time!

Katy ~ said...

Girl, this salad is gorgeous! Restaurant quality!! Oh, yeah, pile it on, and let me at it!

Marianna said...

Wow that is a good looking salad!

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tasteofbeirut said...

That is the kind of salad I would devour in a heartbeat!