Grilled Chicken Breast with Asian Pickle
Serve with your favorite dipping sauce.

Servings: 6

For Chicken
• 2 garlic cloves, minced
• 2 - 3 tablespoons sugar
• 1 1/2 tablespoons Asian fish sauce
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons Sriracha or other Asian hot chile sauce
• 1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For Pickle
• 2 medium carrots, peeled
• 1/2 lb daikon radish, peeled
• 1/2 cup rice vinegar (not seasoned)
• 1/4 cup sugar
• 1 teaspoon salt

Accompaniments: at least 8 large red or green leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

Special equipment: an adjustable-blade slicer; a well-seasoned ridged grill pan

Marinate chicken: Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.

Make pickle while chicken marinates: Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken: Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.

Per Serving: 203 Calories; 5g Fat (24.5% calories from fat); 1g Saturated Fat; 27g Protein; 11g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 446mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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