Place chicken in a glass dish and whisk all the marinade ingredients (1-6) together and pour over the chicken. Marinate once red for at least 3 hours or overnight in the fridge. Make the dressing at the same time and place in fridge until needed.
Grill chicken over hot heat or under a broiler, turning the pieces until just cooked thru, 4-5 minutes per side. Cut the chicken into bite size strips and place them in a large bowl.
Purée the dressing in a food processor until smooth and pour over the chicken. Add the onion rings, snap peas cranberries pepper and toss to blend. Add the arugula and toss lightly.
To double this recipe, increase both the marinade and the dressing by only half. Can sub dried cherries for cranberries.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 145.1mg||45 %|
|Sodium 368.5mg||13 %|
|Potassium 770.4mg||20 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 15.2g|
|Protein 57g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 460
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