Salad Dressing
1/2 cup extra virgin olive oil
1 tbsp sesame oil
2 tbsp vinegar
1 1/2 tbsp ketchup
1 tbsp soy sauce
1 tbsp balsamic vinegar
one tsp hot chili sauce (optional)
1/2 cup juice from can of pineapples (reserve pineapples to use in salad)
1/2 cup mayonaisse
1 tsp fresh minced ginger or 1/2 tsp dried
1/2 cup sliced celery
1/4 cup chopped green onion
1/2 tsp salt
Combine all ingredients in a blender and blend until everything is combined.
This will make enough dressing for several salads. Let sit at least an hour before serving so the flavours can meld.
Marinade
1/4 cup rice wine or white vinegar
3 minced garlic cloves
1/2 cup ketchup
1/2 cup brown sugar
1 tsp hot chili sauce (optional)
1/4 cup low sodium soy sauce
1 tsp fresh minced ginger
Combine all ingredients in a medium bowl
Stab chicken breasts all over so that they better absorb the marinade
Put chicken into a sealable plastic and bag and pour marinade inside.
Mix all around and refrigerate for at least two hours (6-8 hours is best)
Grill until done and then brush each chicken breast generously with peach or mango chutney (this is optional - it adds another wonderful punch of flavour but isn't necessary)
Set aside while you build your salad.
Salad
One head green leaf lettuce washed and torn
3 chopped green onions
1 cucumber, diced
1 avocado diced
1/2 package sugar snap peas
About 10 stalks blanched, chopped asparagus
one cup toasted cashews
Salt and pepper to taste
Toss with about 3/4 cup of the dressing (start with less and then add more as you need it depending on how creamy you like your salad.
Plate the salad. Slice the chicken and place atop the salad.
Drizzle with a little more dressing.
And, voila!
A wonderful salad courtesy of Maven, The Kitchen Witch
