Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Boneless skinless chicken breast halves Marinade

  2. 1 1/2 tablespoons 22ml Soy sauce Juice of

  3. 1/2 lemon

  4. 1/2 teaspoon 2 1/2ml Red-pepper flakes

  5. 2 teaspoons 10ml Dijon mustard

  6. 1/4 cup 59ml Dry white wine

  7. 1 cup 93g / 3 1/3oz Garlic clove - minced (large) Dressing

  8. 1 Garlic clove

  9. 1 tablespoon 15ml Toasted sesame oil

  10. 2 tablespoons 30ml Soy sauce

  11. 2 tablespoons 30ml Sherry vinegar

  12. 1/3 cup 78ml Olive oil Salad

  13. 1/2 cup 31g / 1.1oz Thinly-sliced red-onion rings

  14. 1 1/2 cups 297g / 10oz Sugar snap peas

  15. 1/4 cup 23g / 0.8oz Dry cranberries

  16. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  17. 1 Fresh arugula leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the chicken in a glass dish. In a bowl, whisk together the marinade ingredients and pour the marinade over the chicken. Marinate, covered, at least 3 hours or overnight in the refrigerator. Grill the chicken over hot coals, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl. Using a food processor, puree the dressing ingredients until smooth. Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries and pepper. Toss to blend. Add the arugula, toss lightly and serve. This recipe yields 6 servings. Anna Pump is the owner of Loaves and Fishes, a popular gourmet shop and catering firm in Sagaponack, LI


Send feedback