Another fantastic find from the blog world – Sparkling Ink blog posted this recipe last week, and it hit our menu this week. Excellent dinner, South Beach-friendly, and lip-smacking good. I used a little less heat than the recipe called for. This is another keeper. Enjoy!
Tangy soy-glazed chicken salad
17 ounces cooked chicken
2 sweet peppers
a bunch of lettuce
salt and pepper
lemon juice and olive oil
1/2 cup soy sauce
1 chili pepper
4 garlic cloves
3 tablespoons sugar
Chop the chicken, zucchinis, peppers, and onions into bite-sized pieces. Then chop the chili pepper and garlic finely. Mix the soy sauce and sugar in a medium bowl, and add the chopped chili and garlic. Add the chicken into the bowl, and mix until the glaze covers all the pieces of chicken generously. Let sit in the fridge for 20 minutes.
Cook the chopped vegetables in a little olive oil until only slightly crunchy. Add salt and pepper to taste.
Heat up the chicken in a pan for 5 minutes. Pour in the glaze as well. On high heat, the chicken will get a little caramelized from the glaze.
Place the torn lettuce on a plate. Drizzle with fresh lemon juice and a touch of olive oil. Add the vegetable mix to the side, and top everything with the glazed chicken. Spoon the remaining soy glaze on top of the salad. serve while the chicken and vegetables are hot. Makes 6 servings.