Chicken Yakitori Salad

Yakitori Salad

8 whole chicken tenderloins
1 cup rice wine vinegar
1/2 cup soy sauce
1/4 cup packed brown sugar
3 cucumbers either run lengthwise through a mandolin, or cut into circles
2 carrots either run lengthwise through a mandolin, or cut into circles
1 Tbs toasted sesame seeds.
Preheat your gas grill on low.

Combine rice wine, soy sauce and brown sugar, mix well. Separate evenly into two bowls.

Cook tenderloins over low heat. Cook halfway through and then turn. Lightly brush the tenderloins with the 1/2 rice wine mixture multiple times, until the chicken is completely cooked and the mixture is gone.

Combine carrots, cucumbers and sesame seed. Top with the remaining 1/2 rice wine mixture that wasn’t used to brush on the chicken.

Separate vegetables into 4 portions, and top each salad with 2 cooked chicken tenderloins.

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