Grilled Marinated Chicken Breast on Asian Salad
The chicken for this salad may be warm, right off the grill, or refrigerated and served later chilled.
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Cooking tools:
- Grill
- Saucepan
- Stove
- Zip-top bag
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Plate
Ingredients
- 1/2 cup white rice vinegar
- 1/4 cup low-sodium soy sauce
- 1/4 cup dark Asian sesame oil
- 6 cloves garlic, minced
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
- 1 cup snow peas, stems and strings removed
- 2 cups fresh bean sprouts
- 1 can (11 ounces) Mandarin orange segments, drained
- 1 can (5 ounces) sliced water chestnuts, drained and rinsed
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