Sizzling BBQ Teriyaki Chicken with Salad Greens
15 mins (prep 15)
warm grilled salad with
and peppers. wonderful summertime eating.
½ cup (125 ml)
2 tbsp (30 ml) rice
2 tbsp (30 ml)
4 tsp (20 ml) vegetable
½ tsp (2 ml) grated fresh
pinch cayenne6 cups (1.5 l) washed and torn salad
maple leaf prime naturally™
, peeled, halved and pitted
, seeded and quartered
1 small red
, thickly sliced
in small bowl, whisk 2 tbsp (30 ml)
for dressing; set aside. divide salad
on 4 dinner plates; set aside.
on preheated and greased barbecue grill over medium heat, cook
4-5 minutes; turn. add
slices to barbecue. brush
with half remaining
; cook 3 minutes.
turn and brush other sides with remaining sauce. cook 2-3 minutes longer or until
is tender and no longer pink inside.
from barbecue. slice diagonally into thin strips and place on top of greens. drizzle with dressing.
hint: garnish with toasted
, if desired. instead of salad
, serve over hot cooked
for a warm
per serving: 333 calories; 26.6 g protein; 11.9 g
31.1 g carbohydrate; 3.4 g dietary fibre. excellent source of vitamins a and c.
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