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Marinade for Grilled Chicken Salad Poultry Entrees

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Recipes 1 2 3 4 5 6
Servings 4 8 12 16 20 24
Reduced sodium soy sauce 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2C. + 2 T. 3/4 C.
Canola oil 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Chopped cilantro 2 T. 1/4 C. 1/4 C. + 2 T. 1/2 C. 1/2 C. + 2 T. 3/4 C.
Ground ginger* 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Minced garlic 1-1/2 t. 1 T. 1 T. + 1-1/2 t. 2 T. 2 T. + 1-1/2 t. 3 T.
Hot sauce (Chipotle or Asian) or Red pepper flakes 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Chicken breasts 4 8 12 16 20 24

Assembly Directions:
In a large container, combine soy sauce, oil, cilantro, ginger, garlic, and hot sauce/red pepper flakes. Stir to combine. Add chicken. Coat well with the marinade. Cover and refrigerate for at least 1 hour.

Remove meat from marinade and discard marinade. Broil 4 inches from heat, or grill over medium heat 5 to 10 minutes per side or until cooked through, turning frequently. Or you can also cook the chicken in a non-stick skillet on the stovetop. Allow the chicken to cool.

Slice the chicken and place in containers or freezer bags in meal-sized portions.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw chicken and serve on a sandwich or on top of a salad. Chicken can also be warmed in the microwave or stovetop. Do not overcook if reheating.

Nutritional Info:
Oil has been excluded from the nutritional analysis.

Per Serving: 288 Calories; 6g Fat (20.2% calories from fat); 53g Protein; 2g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 427mg Sodium. 
Exchanges: 7-1/2 Lean Meat.

From the Monthly Newsletter (Friday, July 27, 2012)

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