This grilled chicken main course salad includes an Asian-inspired mixture that acts as both dressing and marinade.
Prep time
Cook time
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Ingredients
Servings
Ingredients
Cut chicken lengthwise into ¾-inch (2 cm) wide strips; set aside. In large bowl, whisk vinegar, hoisin sauce, seasoning, olive oil and chili sauce to combine. Transfer 3 tbsp (45 mL) of mixture to medium bowl; add chicken, tossing to coat. Let stand for 10 minutes (or cover and refrigerate for up to 30 minutes).
Meanwhile, in large bowl with reserved remaining dressing, add broccoli slaw, tossing to coat. Let stand for 10 minutes (or cover and refrigerate for up to 1 day).
Preheat grill over medium heat. Thread chicken accordion-style onto 8 metal or soaked wooden skewers. Discard any remaining marinade. Thread tomatoes onto 2 more skewers.
Grill chicken skewers uncovered on greased grill; grill, turning once, until no longer pink in middle, 10 to 12 minutes. Add tomato skewers to grill for last 2 minutes of cook time; grill, turning once, just until lightly charred.
Serve chicken skewers and some of the tomatoes on slaw mix.
Test Kitchen Tip: If using wooden skewers, soak them in water at least 30 minutes before using.
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