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Warm Grilled Chicken Salad with Ginger Vinaigrette

Serves: 6
Cooking Time: 15 min


  • 3 chicken breasts, halved
  • 1 1/2 teaspoons cumin
  • 1 cups Manischewitz® Chicken Broth
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon dry mustard
  • 1 teaspoon prepared horseradish
  • 1/2 cup white balsamic vinegar
  • teaspoon sesame oil
  • 2 teaspoon soy sauce
  • cup green onions, sliced
  • cup tomato juice
  • cup cornstarch
  • 1 garlic clove, minced
  • 6 cups wild greens, rinsed and dried
  • 1/2 cup mushrooms, sliced
  • 1/2 cup cucumbers, sliced
  • 1/2 cup tomatoes, diced
  1. Divide greens, mushrooms, cucumbers and tomatoes evenly among 6 serving plates.
  2. Heat a skillet or frying pan to medium and drizzle about a tablespoon of olive oil into the pan and allow to heat through.
  3. Place chicken breast in pan and allow to cook for 7 or 8 minutes or until brown and golden. Flip and repeat until chicken breast is cooked thoroughly.
  4. In a heavy saucepan combine Manischewitz® Chicken Broth and next ten ingredients (ginger through garlic); bring to a rapid boil, stirring constantly; remove from heat and keep warm.
  5. Serve warm vinaigrette on side.

Grilled Steak variation: Instead of chicken, grill a pound and a half of New York steak to desired doneness. Slice thinly and arrange atop the salad greens.


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Nutrition Information

  • Servings per Recipe: 6
  • Calories (kcal): 165
  • Total Fat: 3g
  • Cholesterol: 68mg
  • Total Carbs: 5g
    • Dietary Fiber: 1g
  • Protein: 30g

View detailed nutrition