Quick Flame Grilled Chicken With Warm Bean Vegetable Salad

• 22 ounces Tyson(R) Grilled & Ready(R) Chicken Breast Strips
• 1 cup rice wine vinegar
• 1/4 cup vegetable stock
• 2 tablespoons sesame oil
• 2 tablespoons scallions thinly sliced
• 2 tablespoons miso paste white
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 8 ounces edamame cooked and drained
• 8 ounces navy beans canned and drained
• 8 ounces garbanzo beans canned and drained
• 1/4 cup fresh cilantro chopped
• 1 tablespoon fresh mint chopped
• 1/4 cup hijiki seaweed hydrated, drained, roughly chopped
• 1 tablespoon Thai chili pepper seeded, minced
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons olive oil
• 1 tablespoon fresh gingerroot julienne cut
• 4 cups bok choy trimmed
• 1 cup red bell pepper julienne cut

1. Prepare miso-scallion dressing by combining until smooth, vinegar, vegetable stock, sesame oil, scallions, miso paste, soy sauce and sugar in a mixing bowl.
2. In a separate bowl, prepare the bean salad by combining edamame, navy beans, garbanzo beans, cilantro, mint, seaweed, Thai chili pepper and sesame seeds. Slowly drizzle dressing into bean salad, gently incorporating to moisten the salad to taste.
3. Prepare Grilled & Ready Chicken Breast Strips according to package directions.
4. In skillet, add olive oil and ginger; saute for 2 minutes. Add bok choy and red pepper; saute until wilted and tender, approximately 1-2 minutes.
5. To Assemble: Plate about 1 cup cooked bok choy saute, add bean salad over wilted greens and lay chicken over beans. If desired, garnish with fresh cilantro sprigs.

tyson, rice wine vinegar, vegetable stock, sesame oil, scallions, miso paste white, soy sauce, sugar, beans, garbanzo beans, fresh cilantro, hijiki, chili pepper, sesame seeds, olive oil, fresh gingerroot julienne, red bell pepper

Taken from www.yummly.com/recipe/Quick-Flame-Grilled-Chicken-with-Warm-Bean-Vegetable-Salad-9063808 (may not work)