Dark chicken cutllets freshy grilled in authentic chinese marinade. Served on a bed of mixed greens and alfalfa sprouts. Add a soup and you have a full dinner right there! I broil the cutlets. In order to keep it moist after broiling, I pour on some of the extra marinade and cover the pan well. Keep in the oven on warm until ready to serve...
2 lb dark chicken cutlets
½ cup extra virgin olive oil
¼ cup soy sauce
4 Tbsp sugar
5 cloves fresh garlic, crushed
1½ tsp salt
1 tsp black pepper
1 head fresh romaine lettuce,checked, cut into pieces
½ oz alfalfa sprouts
1 purple onion sliced thinly
2 kirbys sliced in rounds
2 Tbsp mayonaise
- salt to taste
¼ tsp cayenne pepper
Trim off extra fat from the cutlets. Rinse the pieces and lay flat in 9x13 inch pan.
Put all the marinade ingredients in a bowl and mix very well. (You can do this with an immersion blender.)
Pour marinade over the chicken and let marinate for about half an hour.
When you are ready to grill the chicken pour off the extra marinade that is in the pan. (Reserve it for later.)
Broil cutlets on high for twenty minutes on one side. Turn it over and broil for another fifteen minutes on the seconed side.
When it's ready, pour the reserved marinade back onto the chicken. Cover pan well and keep in the oven on 300 degrees Farenheit until ready to serve. (This step helps keep the chicken very moist)
In large bowl toss together all the salad ingredients with the 2 tablespoons mayonaise and the salt and cayenne pepper.
Divide salad into four individual plates. Put warm grilled chicken on top and Serve!