Orientexpresschickensalad Recipes

Steps:

• Place chicken in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for at least 30 minutes. For dressing, in a small bowl, whisk the vinaigrette, brown sugar, soy sauce, ginger and red pepper flakes if desired. Cover and refrigerate until serving. , Drain and discard marinade. Grill chicken, covered, over indirect medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°., In a large bowl, toss the salad greens, noodles, onions, cheese, cranberries and sesame seeds. Divide among four plates. Top with oranges and almonds. Cut chicken into diagonal slices; arrange over each salad. Serve with dressing.

Steps:

• Place chicken and marinade in a plastic bag. Seal bag and refrigerate for 30 minutes.
• In a small bowl, whisk the next five ingredients for dressing. Refrigerate.
• Discard marinade. Broil chicken 4 inches from heat for 10-12 minutes or until juices run clear. Slice and set aside.
• In a bowl, toss the next six ingredients. Divide among plates. Top with oranges, almonds and chicken.
• Serve with dressing.

Steps:

• PREP: CLEAN: Wash hands. Place chicken in reclosable plastic bag. CLEAN: Wash hands. Combine hoisin sauce, soy sauce, 1 tablespoon honey, rice vinegar and garlic. Pour sauce over chicken. Refrigerate at least 4 hours or overnight, turning once. When ready to cook, drain chicken and discard leftover marinade.
• COOK: Grill or broil chicken 4 to 5 inches from heat source 5 to 6 minutes per side or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) At this point, chicken may be covered and refrigerated up to 24 hours before serving.
• SERVE: To make honey-mustard sauce, combine remaining 2 tablespoons honey and mustard; mix well. Thinly slice chicken crosswise. Serve chicken in rolls with sauce.
• CHILL: Refrigerate leftovers immediately.