Ingredients
2
teaspoons vegetable oil
2
teaspoons soy sauce
4
boneless skinless chicken breasts (1 1/4 lb)
1/3
cup vegetable oil
1/4
cup white vinegar
1
tablespoon sesame seed, toasted
1
teaspoon sesame oil
1/2
teaspoon sugar
6
cups chopped Chinese (napa) cabbage or lettuce
1
cup thinly sliced cucumber
1
cup shredded carrots (1 1/2 medium)
1
jar (7 oz) baby corn, drained
Preparation
Heat gas or charcoal grill. In small bowl, mix 2 teaspoons vegetable oil and the soy sauce; brush on both sides of chicken. Brush grill rack with vegetable oil. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in small bowl, beat all dressing ingredients with wire whisk.
In large bowl, toss all salad ingredients with dressing; divide among 6 serving plates. Cut chicken diagonally into 1/2-inch slices. Top salads with chicken.
