4 chicken cutlets** (** you can use salmon fillets instead of chicken cutlets)
⅔ cup + 3-4 TB Wafu® Ginger Carrot Japanese vinaigrette, divided
1 medium onion sliced vertically
1 red pepper, sliced vertically in strips
2 cup baby spinach, washed & dried
1 cup sugar snap peas
1 cup grape tomatoes, sliced in half
1 cup red onion, sliced thinly into rings
2 Persian cucumbers, seeded and sliced
1 cup shredded carrots
2 TB oil
4 cloves garlic, sliced
1 cup sesame sticks (you may substitute 1 cup very thin chow mein noodles combined with 2 TB toasted sesame seeds)
Instructions
Place the cutlets together with ⅔ cup of Wafu Ginger Carrot Japanese vinaigrette into a zip lock bag. Squeeze out the air, place in the refrigerator and marinate for at least 1 hour or as long as overnight.
Heat up the grill (you may also use a grill pan or frying pan sprayed with non stick cooking spray over a medium-high heat). Remove cutlets from the bag and discard marinade. Place the cutlets and the sliced onion on the grill or in pan. Grill or fry 5-7 minutes until a good crust forms. Turn and grill on the other side for another 3-5 minutes. Remove chicken and onion from grill and set aside.
In a large bowl, mix the spinach, snap peas, tomatoes, onion, cucumbers and shredded carrots. Toss well. In a saute pan, heat the oil over medium heat and fry the garlic slices until just brown. Remove from pan and drain on paper towels.
To serve, divide the salad into 4 plates. Drizzle the remaining vinaigrette equally over each salad. Divide the fried garlic chips and sesame sticks into four and sprinkle over each portion. Place one chicken cutlet (leave it whole or slice on the diagonal) on top of salad. enjoy!!
Recipe by Kosher Foodie Box at http://www.kosherfoodiebox.com/uncategorized/grilled-chicken-salad/