1/4 teaspoon Asian chili paste (or hot red pepper flakes)
3 tablespoons honey
4 boneless chicken breasts
salad greens of your choice
2 carrots, shredded
24 cherry tomatoes
1/4 cup pine nuts, toasted
Combine all ingredients for marinade and pour into a large Ziploc bag. Add chicken toss and marinate in the refrigerator for at least one hour.
Place chicken on a medium/hot grill for about 8 minutes per side. Remove chicken to a chopping board and tent with foil for about 5 minutes. Slice each chicken breast into strips.
Put salad greens, carrots and tomatoes in a bowl and sprinkle with a little rice vinegar and a little olive oil. Transfer salad to four individual dinner plates. Top with grilled chicken breasts and sprinkle with pine nuts.
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