Asian chicken with carrot-cucumber slaw

4
2
2
SmartPoints® value per serving
Total Time
56 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
Here's a unique twist on a traditional cabbage slaw. It takes a little more effort, but you're going to absolutely love the payoff. The chicken is flavored with an irresistible combination of soy sauce, lime juice, garlic, ginger, honey, canola oil, and sesame oil. A similar combination also serves as the dressing for the radishes, carrots, and cucumbers. After grilling the chicken, serve it alongside the slaw, or feel free to toss them both together. You can also continue the Asian theme of this meal by serving the chicken and slaw with rice noodles tossed with thinly sliced scallions for a more substantial dinner.

Ingredients

Uncooked boneless skinless chicken breast(s)

1 pound(s), 4 (1/4-pound) breasts

Low sodium soy sauce

2 Tbsp

Fresh lime juice

2 Tbsp

Garlic clove(s)

1 medium clove(s), minced

Ginger root

2 tsp, peeled chopped fresh

Honey

2 tsp

Canola oil

2 tsp

Dark sesame oil

1½ tsp, (Asian)

Table salt

¾ tsp

Fresh radish(es)

3 medium, cut into matchstick strips

Uncooked carrot(s)

1 small, cut into matchstick strips

English cucumber(s)

½ medium, cut into matchstick strips

Cilantro

2 Tbsp, minced fresh

Fresh mint leaves

1 Tbsp, minced

Cooking spray

1 spray(s)

Instructions

  1. Combine chicken, soy sauce, 1 tablespoon of lime juice, garlic, ginger, 1 teaspoon of honey, 1 teaspoon of canola oil, and 1 teaspoon of sesame oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate 30 minutes.
  2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  3. Whisk together remaining 1 tablespoon lime juice, remaining 1 teaspoon honey, remaining 1 teaspoon canola oil, remaining 1/2 teaspoon sesame oil, and 1/4 teaspoon of salt in small bowl and set aside. Combine radishes, carrot, cucumber, cilantro, and mint in large bowl and set aside.
  4. Remove chicken from marinade and discard marinade. Sprinkle chicken with remaining 1/2 teaspoon of salt. Place chicken on grill rack and grill, turning once, until cooked through, 6–8 minutes.
  5. Add lime juice mixture to radish mixture and toss to coat. Serve chicken with salad.
  6. Per serving: 1 chicken breast and about 1/2 cup salad