Grilled Chicken for Salad
Looking for the perfect recipe for grilled chicken for salad? This is it. A simple marinade and quick grilling makes this boneless chicken breast ideal for topping any type of salad.
Ingredients
- 3 pounds boneless, skinless chicken breast
- ½ cup soy sauce
- 3 Tablespoons worcestershire sauce
- ¼ cup vegetable oil
- ⅓ cup white wine vinegar
- ¼ cup lemon juice
- ½ teaspoon freshly ground black pepper or, to taste
- 1 teaspoon salt
- 2 Tablespoons brown sugar
Instructions
- Pound washed and dried chicken to approximately ½ inch thickeness.
- Mix all remaining ingredients until brown sugar dissolves.
- Place chicken in a plastic bag and pour marinade over, sealing tightly and marinating in refrigerator for 4-12 hours.
- Cook over medium high grilled about 3 minutes one one side and then turn.
- Check for doneness after 3 minutes on second side. If needed cook an additional 1-2 minutes or until juices run clear or meat thermometer inserted in thickest portion registers 165 degrees.
- Let cool slightly before slicing and topping salads with chicken.
Notes
- Nutrititional information has been estimated based on an estimate of the amount of marinade that will be absorbed by each serving of chicken.
- Regular or low sodium soy sauce are acceptable.
- Light or dark brown sugar work fine with this recipe.
- Cooking time is estimated based on ½ inch thick pieces of chicken. Variation in thickness will change cooking time accordingly.
Nutrition
Serving: 5ouncesCalories: 179kcalCarbohydrates: 1gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 97mgSodium: 554mgPotassium: 572mgFiber: 1gSugar: 1gVitamin A: 47IUVitamin C: 3mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!