Tangerine Tare-Glazed Grilled Chicken Salad

Tangerine Tare-Glazed Grilled Chicken Salad


Tangerine Tare-Glazed Grilled Chicken Salad
1½ - 2pounds skinless, boneless chicken breast halves
¼teaspoon salt
¼teaspoon ground black pepper
1recipeTangerine Tare Glaze and Dressing
10cups shredded napa cabbage
6ounces udon (broad white noodles)
1cup fresh snow pea pods, trimmed and halved
4 - 6miniature sweet peppers, sliced into rings
2tangerines or clementines, peeled and sliced crosswise
8wonton wrappers
1tablespoon toasted sesame oil
½teaspoon sesame seeds
Tangerine Tare Glaze and Dressing
½teaspoon finely shredded tangerine peel or clementine peel
½cup tangerine juice or clementine juice
cup reduced-sodium soy sauce
¼cup coarsely chopped green onions (2)
¼cup sweet rice wine (mirin)
2tablespoons sake or dry white wine
1tablespoon sugar
1clove garlic, smashed
3tablespoons canola oil
3tablespoons rice vinegar


1. 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.