Asian-Inspired Grilled Chicken Salad

Ingredients

• ¹⁄₄ cup olive oil
• ¹⁄₄ cup rice or white balsamic vinegar
• 2 tbsp Crispy & Crunchy Lettuce Wrap Seasoning
• 2 tbsp orange juice
• 1–2 tbsp soy sauce
• ¹⁄₂ tsp sesame oil, optional
• 1 lb (450 g) boneless, skinless chicken breasts, about 2
• ¹⁄₄ cup rice vinegar
• 3 tbsp orange juice
• ¹¹⁄₂–2 tbsp Crispy & Crunchy Lettuce Wrap Seasoning
• 1–2 tbsp soy sauce
• ¹⁄₂ head Napa cabbage
• 4 radishes
• 2 green onions
• 1 bell pepper
• 1 mandarin orange

Preparation

1. In a large bowl, whisk together olive oil, vinegar, seasoning, orange juice, soy sauce, and sesame oil, if using.
2. Add chicken to bowl; flip to coat. Cover; marinate at least 1 hr or overnight. Discard marinade.
3. Preheat grill to medium-high. Lightly brush grill with oil to prevent sticking. Grill chicken, with lid closed, 7–8 min per side, until cooked through and lightly charred.
4. Once cooked, remove from grill and rest 5 min, then slice into pieces.
5. For the dressing, in a large mixing bowl, whisk together vinegar, orange juice, seasoning, and soy sauce. Set aside.
6. Thinly slice cabbage, radishes, green onions, and bell pepper. Peel and segment mandarin. Add to bowl with dressing. Toss to combine.
7. Serve with sliced chicken on top and sesame seeds, if desired.