You are here: Home » Recipes » Asian Skewered Chicken Salad Asian Skewered Chicken Salad Yield 4 servings PrintEmail Ingredients Ginger Lime Marinade1 tablespoon grated lime zest1/2 cup fresh lime juice1/4 cup reduced sodium soy sauce1/4 cup vegetable oil1 tablespoon packed light brown sugar1 tablespoon minced or grated peeled ginger root2 teaspoons minced fresh garlic2 teaspoons Asian chili garlic sauceChicken and Salad1 1/4 pounds skinless, boneless chicken breasts, cut in 1 inch pieces3 tablespoons packed light brown sugar4 cups mixed greens1 cup coarsely shredded or matchstick pieces carrots1 cup grape or cherry tomatoes, each halved1 cup diced fresh pineapple1/2 -- English cucumber, halved lengthwise, sliced1/2 cup thinly sliced radishes1/2 cup fresh basil leaves, torn1/4 cup chopped fresh mint leaves16 -- lime wedges2 cups cooked black or jasmine rice1/2 cup coarsely chopped spicy roasted peanuts Instructions In small bowl, whisk together all marinade ingredients. For chicken, place chicken in sealable plastic storage bag. Add 1/2 cup of marinade; seal top and turn bag to coat. Marinate for 30 minutes. Meanwhile for dressing, whisk brown sugar into marinade remaining in bowl. For salad, in large bowl combine greens, carrots, tomatoes, pineapple, cucumber, radishes, basil and mint. Heat stovetop ridged grill pan over medium heat or preheat broiler. Drain chicken, discarding marinade. Thread chicken onto eight bamboo skewers that have been soaked in water, alternating with lime wedges and leaving 1/4 inch space between each piece. Grill or broil on rack of broiler pan for 5 minutes per side or until cooked through. To serve, pour half of dressing over salad; toss to mix and coat. Arrange salad on serving plate(s). Spoon rice in center of salad. Arrange chicken skewers over salad; sprinkle with chopped peanuts. Drizzle with remaining dressing. Garnish with basil sprigs, if desired. Makes 4 servings.