With a zesty, warming ginger kimchi dressing, this chicken salad is a perfect way to use those wonderful late-summer market tomatoes.
Recipe tags: chicken base, easy difficulty, lunch, chicken, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 0½ cup | kimchi |
| 0¼ cup | olive oil |
| 0¼ cup | rice vinegar |
| 4 tsp | liquid honey |
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 4 tsp | minced fresh gingerroot |
| 0½ tsp | ground turmeric |
| 1 tbsp | sesame oil |
| 1 clove | garlic, minced |
| 4 | boneless skinless chicken breasts (each about 6 oz) |
| 8 cups | leafy greens |
| 2 large | carrots, shaved into ribbons |
| 2 large | heirloom tomatoes, cut into 1/2-inch wedges |
| 1 cup | sliced cucumber |
| 0¼ cup | fresh cilantro leaves |
| 0¼ cup | fresh mint leaves |
Directions
In blender, mix together kimchi, olive oil, vinegar, honey, 1 tbsp Premium Roasted Chicken Base, ginger and turmeric until smooth.
Transfer 2 tbsp dressing to a large bowl and reserve the remaining dressing for Step 6.
Preheat grill to medium-high heat; grease grates well.
To the large bowl, add remaining 1 tsp Premium Roasted Chicken Base, sesame oil and garlic. Whisk together and toss chicken to coat. Let marinate for 10 minutes.
Cook chicken, turning once, for 10 to 14 minutes or until cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Let rest for 10 minutes before slicing.
Pour reserved dressing into a skillet set over medium-high heat; bring to a boil. Boil for 1 minute.
Divide greens among 4 large shallow bowls. Top with carrot, tomato, cucumber, cilantro and mint. Arrange chicken slices over top. Drizzle with warm dressing before serving.
Tips: If desired, garnish salad also with toasted sesame seeds or chopped almonds. Alternatively, cook chicken under broiler: Arrange chicken on foil-lined baking sheet, broil for 10 to 12 minutes, flipping halfway through cooking, until chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken.
