Warm Grilled Chicken Salad with Ginger Vinaigrette

Serves: 6
Cooking Time: 15 min

Ingredients

• 3 chicken breasts, halved
• 1 1/2 teaspoons cumin
• 1 ¾ cups Manischewitz® Chicken Broth
• 1 teaspoon fresh ginger, minced
• 1 teaspoon dry mustard
• 1 teaspoon prepared horseradish
• 1/2 cup white balsamic vinegar
• ¼ teaspoon sesame oil
• 2 teaspoon soy sauce
• ¼ cup green onions, sliced
• ¼ cup tomato juice
• ¼ cup cornstarch
• 1 garlic clove, minced
• 6 cups wild greens, rinsed and dried
• 1/2 cup mushrooms, sliced
• 1/2 cup cucumbers, sliced
• 1/2 cup tomatoes, diced

Preparation:

1. Divide greens, mushrooms, cucumbers and tomatoes evenly among 6 serving plates.
2. Heat a skillet or frying pan to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through.
3. Place chicken breast in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked thoroughly.
4. In a heavy saucepan combine broth and next ten ingredients (ginger through garlic); bring to a rapid boil, stirring constantly; remove from heat and keep warm.
5. Serve warm vinaigrette on side.

Grilled Steak variation: Instead of chicken, grill a pound and a half of New York steak to desired doneness. Slice thinly and arrange atop the salad greens.