Grill Interrupted

One of my favourite meals has to be grilled chicken on salad. I don’t know that healthy has ever tasted better. It doesn’t really matter what flavour combinations I play with and the results always seem to be delicious. This simple Thai inspired recipe has a refreshing napa cabbage salad and is topped with avocado and sweet caramelized chicken breast.

Feel free to try swapping out the basting suace, salad ingredients or dressing. It’s hard to go wrong!

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Thai Salad with Grilled Chicken

Serves: 4

Ingredients:

2 chicken breast halves, filetted
Salt and freshly ground pepper, to taste
2 cups napa cabbage, shredded
2 cups iceberg lettuce, shredded
1 avocado, sliced
Cilantro, chopped, for garnish

Thai BBQ Sauce:
1 clove garlic, minced
2 tablespoons prepared BBQ sauce
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1/8 teaspoon sesame oil

Dressing:
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
1/8 teaspoon sesame oil
2 teaspoons brown sugar

Preparation:

1. Preheat grill over High heat. Season chicken with salt and pepper, and a light drizzle of olive oil to avoid sticking to the grill.
2. Heat grill to High. Add chicken to the grill and cook thoroughly on both sides, flipping once, about 15 minutes total. Remove from heat and cover. Let sit for 5 minutes then slice thin.
3. In a small bowl, stir together the dressing ingredients.
4. In a salad bowl combine lettuce and cabbage, and dress. Top with chicken and avocado, sprinkle with cilantro leaves and serve.

Filed under: Recipe on October 13th, 2011