Yummiest Grilled Chicken Salad

• 2 lbs boneless skinless chicken breast halves, and fat removed
• 1 tablespoon toasted sesame oil
• 1 12 tablespoons soy sauce
• 12 lemon, juice of
• 12 teaspoon red pepper flakes
• 2 teaspoons Dijon mustard
• 14 cup dry white wine
• 1 clove garlic, minced
• 1 clove garlic
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons sherry wine vinegar
• 13 cup olive oil
• 12 cup thinly sliced red onion ring
• 1 12 cups sugar snap peas
• 14 cup craisins
• 12 teaspoon fresh ground black pepper
• 3 -4 cups fresh lettuce (not iceburg)

1. Place the chicken in a glass dish.
2. In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken.
3. Marinate, covered, for at least 3 hours or ideally overnight in the refrigerator.
4. Grill the chicken or place under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side.
5. Discard the marinade.
6. Cut the grilled chicken into bite-size strips and place them in a large bowl.
7. Using a food processor or blender, puree the dressing ingredients until smooth.
8. Pour the dressing over the chicken.
9. Add the onion rings, snap peas, cranberries, and pepper.
10. Toss to blend.
11. Add the lettuce and toss lightly.

chicken, sesame oil, soy sauce, lemon, red pepper, mustard, white wine, clove garlic, clove garlic, sesame oil, soy sauce, sherry wine vinegar, olive oil, red onion, sugar snap peas, craisins, ground black pepper

Taken from www.food.com/recipe/yummiest-grilled-chicken-salad-84279 (may not work)