MALAYSIAN CHICKEN ON FRESH GREENS

This beautiful main dish salad captures the signature flavors of the Far East. What’s more, using pre-cooked chicken breast strips and packaged salad greens makes preparation a snap.

MARINADE:
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Crushed Red Pepper
2 packages (6 ounces each) grilled chicken breast strips
SALAD:
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Combine rice wine vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic, and red pepper in a medium bowl and mix well.

Stir in chicken breast strips; toss to coat chicken with marinade.

Refrigerate 30 minutes to 1 hour, stirring occasionally.

Add salad greens, carrots, sprouts and radishes to a large bowl. Toss well. Place chicken mixture on top of salad before serving.

Makes 6 servings
Source: McCormick