Chinese Grilled Chicken Salad

[nverland]

Chinese Grilled Chicken Salad
Prep Time 25 minutes Servings 4 servings

Ingredients
16 ounces shredded cabbage (Cole slaw mix)
1 medium yellow bell pepper (seeded and thinly sliced)
4 medium radishes, thinly sliced
1/2 cup seasoned rice wine vinegar
1 tablespoon dark sesame oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
16 ounces thinly sliced skinless, boneless chicken breast
1/4 cup Chinese style or Korean barbecue sauce

Instructions
In a large bowl, combine the cabbage, bell pepper and radishes.
In a small bowl, whisk together the vinegar, oil, soy sauce, and honey. Pour the dressing over the cabbage mixture; toss to coat, and let stand for 10 minutes, tossing every couple of minutes to re-coat the salad with the dressing.
Meanwhile, heat a nonstick grill pan over medium-high heat. Brush both sides of the chicken breasts lightly with the barbecue sauce. Cook until lightly browned, about 3 minutes. Turn and brush with any remaining barbecue sauce. Cook until chicken is cooked through, about 3 minutes longer. Alternately, you can cook the chicken directly on your outdoor grill (use a sauté pan in a pinch). Transfer to a cutting board and let stand for 5 minutes before thinly slicing. Chop the chicken and toss with the coleslaw mix.

Recipe Notes
*Look in the Asian aisle of your market to find sesame oil, soy sauce, rice vinegar and Chinese-style barbecue sauce. This salad derives its distinctive taste from the Chinese-style barbecue sauce, so don't skimp on that! Make sure that the rice vinegar you are using is seasoned rice vinegar.
*If you can't find thin-sliced chicken breasts, place regular chicken breasts between two pieces of plastic wrap and pound it thin with a meat mallet or a rolling pin.