Grilled Chicken Salad

Source: Sheila Lukins, Seattle Times Magazine, June 26, 2005

Ingredients

• 1 Asian Sesame Oil
• 1½ Soy Sauce
• Juice Of 1 Lemon
• ½ teaspoon Dried Red-Pepper Flakes
• 2 teaspoons Dijon Mustard
• ¼ cup Dry White Wine
• 1 large Clove Of Garlic, Minced
• 3 lbs. Chicken Breast Halves, Skinless And Boneless
• 1 each Garlic
• 1 Asian Sesame Oil
• 2 Soy Sauce
• 2 Sherry Vinegar
• ⅓ cup Olive Oil
• ½ cup Red Onion Rings, Thinly Sliced
• 1½ cups Sugar Snap Peas
• ¼ cup Dried Cranberries
• ½ teaspoon Black Pepper
• 1 bunch Arugula Leaves

Method

1. In a bowl, whisk together the marinade ingredients and pour over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.

2. Grill chicken on a well-oiled grill over hot coals or under a broiler, turning the pieces until just cooked through, about 4 to 5 minutes per side. (Discard any leftover marinade.) Cut chicken into bite-sized strips and place in a large bowl.

3. Using a food processor, puree the dressing ingredients until smooth; pour over the chicken. Add onion rings, snap peas and cranberries. Season with pepper. Toss to blend. Add the arugula and toss lightly.

Notes

Need at least 3 hours before serving.