HIBACHI CHICKEN SALAD
Makes two main course servings

Ingredients:
2 chicken breast halves, boneless and skinless
½ tsp kosher salt
¼ tsp black pepper
2 tsp olive oil
8 cups baby lettuces
2 TBL sesame vinaigrette (recipe follows)
2 TBL carrot, sliced thin
4 TBL cucumbers, sliced thin
4 TBL tomato, diced
2 TBL green onion, diced
2 tsp red onion, sliced thin
½ tsp sesame seeds, toasted
Soy glaze to brush chicken (recipe follows)

Directions:
Prepare gas or charcoal grill. Season the chicken with salt and pepper, brush with the oil and place on grill. Cook, turning, until about ¾ done, about 2 - 3 minutes per side. When almost cooked through, brushing chicken with the soy glaze. (Be careful not to brush it too soon or the glaze may burn on the grill.) Place lettuce in serving bowl; toss lettuce with the dressing, mound onto a plate. Sprinkle carrot, cucumbers, tomato, green onion and red onion over the salad. Cut the chicken into serving size pieces and add to the salad.

SESAME DRESSING

Ingredients:
1 TBL ginger, grated
½ tsp garlic, minced
2 TBL shallots, minced
1 ½ tsp Dijon mustard
1 ½ tsp hoisin sauce
¼ cup lite soy sauce
2 TBL rice vinegar
1/8 tsp ground black pepper
1 ½ tsp sesame oil
½ cup canola oil

Directions:
Place ginger, garlic, shallots, Dijon mustard, hoisin sauce, soy sauce, rice vinegar, black pepper and sesame oil in blender or bowl of food processor. Puree. With blender running, slowly add canola oil to emulsify. Remove to a container and refrigerate 1 hour before using. Stir well before using.

SOY GLAZE

Ingredients:
½ cup lite soy sauce
1 TBL ginger, grated
1 tsp garlic, minced
½ tsp wheat flour mixed with 1 tsp. cold water to thicken

Directions:
In a small saucepan, heat the soy, ginger and garlic. Stir well to dissolve. Bring to a simmer. Stir in wheat flour mixture. Simmer briefly to lightly thicken. Remove to a container and chill to room temperature before using.

Nutritonal Information:
Per Serving: 350 calories; 15 g fat; 2 g saturated fat; 17 g carbohydrate; 6 g fiber