Tangerine Tare-Glazed Grilled Chicken Salad
|Tangerine Tare-Glazed Grilled Chicken Salad|
|1½ - 2||pounds skinless, boneless chicken breast halves|
|¼||teaspoon ground black pepper|
|1||recipeTangerine Tare Glaze and Dressing|
|10||cups shredded napa cabbage|
|6||ounces udon (broad white noodles)|
|1||cup fresh snow pea pods, trimmed and halved|
|4 - 6||miniature sweet peppers, sliced into rings|
|2||tangerines or clementines, peeled and sliced crosswise|
|1||tablespoon toasted sesame oil|
|½||teaspoon sesame seeds|
|Tangerine Tare Glaze and Dressing|
|½||teaspoon finely shredded tangerine peel or clementine peel|
|½||cup tangerine juice or clementine juice|
|⅓||cup reduced-sodium soy sauce|
|¼||cup coarsely chopped green onions (2)|
|¼||cup sweet rice wine (mirin)|
|2||tablespoons sake or dry white wine|
|1||clove garlic, smashed|
|3||tablespoons canola oil|
|3||tablespoons rice vinegar|
Directions1. Sprinkle chicken with salt and pepper. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing with Tangerine Tare Glaze during the last 5 minutes of grilling.
2. Spread cabbage on a large serving platter. Cook udon according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine udon, pea pods, sweet peppers, and tangerines. Add Tangerine Tare Dressing; toss to coat. Spoon udon mixture on top of cabbage.
3. For wonton crisps, preheat oven to 400 degrees F. Cut wonton wrappers into 1/2-inch-wide strips. In a small bowl combine wonton strips, sesame oil, and sesame seeds; toss to coat. Spread strips on an ungreased baking sheet. Bake for 5 to 6 minutes or until golden and crisp.
4. Slice chicken crosswise. Arrange chicken slices and wonton crisps on top of salad.
Tangerine Tare Glaze and Dressing
In a small saucepan combine tangerine peel, tangerine juice, soy sauce, green onions, rice wine, sake, sugar, and garlic. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, about 15 minutes or until reduced by half (about 2/3 cup). Strain mixture; discard solids. Remove half of the mixture for glaze. Whisk oil and rice vinegar into the remaining mixture for dressing.