Fresh tomatoes, red onions, cilantro and lime juice pair up with diced avocados atop salad greens, crowned with wasabi-orange glazed chicken strips.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
515 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
Step 2
In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
Step 3
Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
Step 4
While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
Ingredients
1 cup white sugar
¼ cup water
1 cup orange juice
salt and pepper to taste
2 avocados - peeled, pitted and diced
½ cup red wine
2 limes, juiced
2 tablespoons chopped fresh cilantro
¼ cup diced red onion
½ cup diced tomatoes
hot sauce to taste
1 teaspoon wasabi paste
1 (10 ounce) package mixed salad greens, rinsed and dried
4 grilled skinless, boneless chicken breast halves