Prep Information
Prep Time
overnight minutes
Cook Time
30 minutes
Serves
4-6 people
Ingredients
- 3 TBLSP soy sauce
- 3 TBLSP Roasted Japanese Sesame Oil
- 1-2 cloves garlic, pressed
- DRESSING:
- 3 TBLSP soy sauce
- 3 TBLSP Honey Ginger White Balsamic
- 1 TBLSP grated ginger
- 1 TBLSP honey
- 1 TBLSP Roasted Japanese Sesame Oil
- SALAD: 1-1/2 bunches romaine lettuce
- 1/2 lb. Pappardelle's Asian Orzo (at Marisolio's)
- 1/2 lb. snow peas, trimmed and halved
- 1 medium carrot cut into small strips
- 6 oz. daikon radish, cut into small strips
- 1 red bell pepper cut into small strips
- 1 yellow bell pepper cut into small strips
- 1-1/2 bunches romaine lettuce
- CHICKEN:
- 4 boneless, skinless chicken breasts
- 1/2 cup Honey Ginger White Balsamic
Instructions
- Mix Honey Ginger White Balsamic Condimento, soy sauce, Roasted Japanese Sesame Oil and garlic. Place in zip lock bag. Add chicken breasts and massage marinade into chicken. Refrigerate overnight.
- Sprinkle the chicken with salt and lemon pepper. Grill until no longer pink in the center, turning once. Thinly slice chicken across the grain, and then in half.
- Cook orzo in large pot of lightly salted boiling water until done, approximately 12 minutes. Drain and rinse in cold water. Drain again and set aside.
- Combine snow peas (you can blanch the snow peas, or not, in boiling salted water for about 45 seconds and immediately rinse under cold water), red and yellow peppers, carrots and daikon in large bowl. Add romaine, Asian Orzo, and chicken. Add dressing and toss gently. Enjoy.