Asian-Style Cobb Salad with Sesame Grilled Chicken

1. 1

   Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast.

2. 2

   Refrigerate 30 min.

3. 3

   to marinate.

4. 4

   Heat greased grill to medium-high heat.

5. 5

   Brush bok choy and peppers with 2 Tbsp.

6. 6

   of the remaining dressing.

7. 7

   Grill bok choy 1 min.

8. 8

   or until slightly wilted and peppers 4 min.

9. 9

   or until crisp-tender, turning occasionally.

10. 10

    Remove from grill; set aside.

11. 11

    Remove chicken from marinade; discard marinade.

12. 12

    Grill chicken 3 to 4 min.

13. 13

    on each side or until done (165 degrees F), turning occasionally.

14. 14

    Trim core from bok choy; discard.

15. 15

    Chop remaining bok choy into bite-size pieces.

16. 16

    Cut red pepper into small chunks and chicken into thin strips.

17. 17

    Arrange bok choy, peppers, chicken, pea pods and carrots in rows on plate; top with nuts and remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.