Asian Inspired Chicken Summer Salad

• 12 cup olive oil
• 14 cup lemon juice, about 3 lemons
• 14 teaspoon thyme
• 14 teaspoon oregano
• 12 teaspoon basil
• 3 shallots, finely chopped
• 4 boneless skinless chicken breasts
• 13 cup oyster sauce
• 34 cup uncooked long grain white rice
• 10 ounces spinach, about 12 cups
• 2 cups bean sprouts
• 5 green onions, thinly sliced
• 2 stalks celery, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 12 cup raisins

1. In a medium bowl, stir 1/4 cup oil with lemon juice, dried herbs, and 2 shallots.
2. Add chicken and turn to coat.
3. Cover and refrigerate for at least 2 hours.
4. Meanwhile, whisk remaining 1/4 cup oil with oyster sauce and remaining shallots.
5. Grease grill and preheat to medium.
6. Remove chicken from marinade and discard marinade.
7. Barbecue chicken until juices run clear about 5-7 minutes per side.
8. Refrigerate chicken to cool.
9. Meanwhile, prepare rice according to package directions.
10. Refrigerateto cool.
11. In a large salad bowl, add spinach, bean sprouts, green onions, celery, red and yellow peppers.
12. Toss in rice and raisins.
13. Toss salad with just enough oyster sauce mixture to coat.
14. Place salad on individual salad plates.
15. Slice chicken and serve on top or toss sliced chicken into salad.

olive oil, lemon juice, thyme, oregano, basil, shallots, chicken breasts, oyster sauce, long grain white rice, spinach, bean sprouts, green onions, stalks celery, red pepper, yellow pepper, raisins

Taken from www.food.com/recipe/asian-inspired-chicken-summer-salad-374582 (may not work)