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The Bountiful Garden Grilled Chicken Salad

Inspired by a legendary favorite, this bountiful grilled chicken salad offers an abundance of flavor and fresh ingredients. Tender, marinated grilled chicken joins crisp garden vegetables, sweet cranberries, and peppery arugula, all tossed in a vibrant sesame-garlic dressing. A truly satisfying main course that’s destined to become a new classic at your table.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 15 minutes
Total Time 42 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

Main Component:
  • 3 pounds boneless skinless chicken breasts, trimmed of all visible fat and halved lengthwise for even cooking
Marinade Ingredients:
  • ¼ ​ cup plus 2 tablespoons 83​ cup dry white wine (e.g., Sauvignon Blanc)
  • 2 ¼ tablespoons soy sauce
  • 1 ½ ​ tablespoons toasted sesame oil
  • Juice of ¾​ large lemon approximately 2-3 tablespoons fresh juice
  • 1 tablespoon Dijon mustard
  • ¾ ​ teaspoon red pepper flakes
  • 2 medium garlic cloves finely minced
Dressing Ingredients:
  • 2 medium garlic cloves
  • 3 tablespoons sherry vinegar
  • 3 tablespoons soy sauce
  • 1 ½ ​ tablespoons toasted sesame oil
  • ½ ​ cup extra virgin olive oil
  • ¼ teaspoon salt
Salad Components:
  • 1 ½ ​ standard bunches fresh arugula approximately 7-8 ounces, washed and dried
  • 2 ¼ ​ cups fresh sugar snap peas strings removed
  • ¾ ​ cup thinly sliced red onion
  • 1 large cucumber deseeded if preferred, and thinly sliced or julienned
  • 6 tablespoons dried cranberries
  • ¾ ​ teaspoon freshly ground black pepper

Method
 

  1. Prepare the Chicken: Arrange the prepared chicken breast halves in a single layer within a non-reactive glass baking dish or a large resealable food-grade bag.
  2. Marinate the Chicken: In a separate medium bowl, combine all the Marinade Ingredients: dry white wine, soy sauce, toasted sesame oil, fresh lemon juice, Dijon mustard, red pepper flakes, and minced garlic. Whisk until thoroughly blended. Pour this mixture evenly over the chicken, ensuring all pieces are well-coated. Cover the dish tightly or seal the bag. Refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to develop and permeate the chicken.
  3. Cook the Chicken: Preheat your grill to medium-high heat (around 375−450∘F or 190−230∘C) or position an oven rack about 4-6 inches from the heating element and preheat the broiler. Remove the chicken from the marinade, allowing any excess marinade to drip off; discard the used marinade. Grill or broil the chicken for approximately 5 to 7 minutes per side, turning once. The chicken is cooked through when its internal temperature reaches 165∘F(74∘C) at the thickest part and the juices run clear.
  4. Rest and Slice Chicken: Transfer the cooked chicken to a clean cutting board, cover loosely with foil, and let it rest for 5-10 minutes. This helps retain its juices. After resting, slice the chicken against the grain into bite-sized strips. Place these strips into a large mixing bowl.
  5. Prepare the Dressing: While the chicken rests, prepare the dressing. Combine the 2 whole garlic cloves, sherry vinegar, soy sauce, and toasted sesame oil, and ¼ teaspoon salt in the bowl of a food processor or blender. Process until the garlic is finely minced and incorporated. With the processor or blender running on low, gradually stream in the extra virgin olive oil until the dressing is smooth, emulsified, and slightly thickened.
  6. Assemble the Salad: Pour the prepared dressing over the warm chicken strips in the large bowl. Add the sliced red onion, sugar snap peas, sliced or julienned cucumber, dried cranberries, and freshly ground black pepper to the bowl. Gently toss all ingredients to ensure everything is well-coated with the dressing.
  7. Finish and Serve: Finally, add the fresh arugula to the bowl. Toss very lightly, just enough to combine the arugula with the other ingredients without causing it to wilt excessively. Serve The Bountiful Garden Grilled Chicken Salad immediately for the best texture and flavor.

Notes

Estimated Nutritional Information (per serving):
  • Calories: ~397 kcal
  • Protein: ~38 g
  • Total Fat: ~21.4 g
  • Saturated Fat: ~3.6 g
  • Carbohydrates: ~12.1 g
  • Fiber: ~2 g
  • Sugars: ~7.2 g
  • Sodium: ~796 mg
Disclaimer: Nutritional information is estimated based on available data for the ingredients listed and may vary based on specific products used and preparation methods. This information is for guidance only and should not be considered a substitute for professional medical or dietary advice.