Arica'S Wasabi Secret Salad With Chicken

1. 1

   Whisk 1/4 cup poppy seed dressing, 2 tablespoons wasabi peas, and 1 teaspoon sesame seeds in a large glass or ceramic bowl; add chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, about 1 hour.

2. 2

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3. 3

   Place lettuce in a salad bowl; add pear, cranberries, remaining 2 tablespoons wasabi peas, and remaining 1 teaspoon sesame seeds.

4. 4

   Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.

5. 5

   Cook chicken on the grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken slightly and slice.

6. 6

   Pour remaining 1/4 cup poppy seed dressing over lettuce mixture; toss to coat. Top salad with sliced chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.