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“Delicious hot or chilled. Just cook the chicken and refrigerate it along with the vegetable mixture. Assemble the salad just before serving time.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium bowl, combine all ingredients except chicken and salad greens; mix well. Set aside.
  2. Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  3. When ready to barbecue, place chicken breast halves on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear; turning once.
  4. Cut chicken crosswise into 1/2-inch slices.
  5. Arrange greens on 4 individual salad plates. Stir vegetable mixture. Using slotted spoon, arrange vegetable mixture over greens. Arrange chicken slices over vegetable mixture; spoon liquid from vegetable mixture over chicken.

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