Salads » Grilled Asian Chicken Salad in Lettuce Cups
Annie B. Copps, Food Editor of Yankee Magazine demonstrates grilled flavorful finger food. Boneless, skinless chicken thighs are marinated in ginger, garlic, soy sauce, brown sugar and herbs. Annie grills them for 3 minutes per side, lets them cool, then slices them into bite-sized pieces. Combined with crunchy vegetables and fresh ginger, you get a mayonnaise-free, bread-free appetizer or light lunch.
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