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1
Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
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2
Application Recipe:
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3
Remove 1/3 cup Signature Sauce and reserve.
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4
Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well.
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5
Place in refrigerator and let marinate, turning occasionally, for at least an hour.
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6
Preheat outdoor grill to medium.
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7
Remove chicken from marinade, discarding marinade.
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8
Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done.
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9
(Or, place chicken on rack of broiler pan.
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10
Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
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11
Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
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12
While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
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13
Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices.
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14
Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.
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15
Use sauce as a marinade when grilling pork, fish and other seafood.
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16
Keep on hand as a quick and zesty dressing for any type mixed green salad.
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Also a great dip for fresh vegetables, spring rolls and potstickers.
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18
Excellent used to drizzle lightly over vegetables prior to and after roasting or grilling.
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Recipe submitted by Janice Elder, Charlotte, N.C., Grand Prize Winner of the Signature Sauce Recipe Contest.
