This chicken dish and is so easy, and also goes a very long way if you double or even triple the recipe, the left over chicken makes the most awesome chicken salad (recipe follows). Plus I HATE handling raw chicken so I do a large batch all at once and think of stuff to make with it later!
I do find that it is best to pound the breast to a unified thickness before cutting into strips. They cook better and stay a lot juicer.
- 2 garlic cloves (I use 4, but that’s just me)
- 2 tbsp Fresh chopped ginger
- 2 tbsp soy sauce ( I use Bragg Liquid Aminos, it has less sodium than even the low sodium soy sauce, double it to 4 tbsp to match the taste of the soy sauce)
- 1/4 cup Lemon juice (juice of two lemons)
- 1 tsp hot sauce (again to your taste, I use 2)
- 1 tbsp wine vinegar
- 1/4 cup Olive Oil
- 1/4 tsp ground pepper
- 2 Whole skinless, boneless chicken breasts
Combine garlic, ginger, soy sauce (liquid aminos), lemon juice, hot sauce, vinegar, oil and pepper in a large bowl.
Place chicken strips in marinade and refrigerate 30 minutes – 1/2 day.
Place marinated chicken on barbecue and cook about 6-8 minutes. Baste with marinade and turn at least 3 times.
- Leftover grilled chicken (refrigerated) (2 of the breasts if you doubled)
- 2 ribs of celery
- 1/2 bunch of green onions
- 1/4 cup of relish optional (I use Wickles relish, its got a bite)
- 1/4 cup of buttermilk
- 1/4 cup of mayonnaise
- 2 tbs dijon mustard
- 1 tbs lemon juice
- 1 tsp hot sauce
Chop all of the ingredients. I actually pulse large chicken chunks in the food processor. Unless you prefer shredded.
In a large bowl, whisk the buttermilk and mayonnaise with the lemon juice and hot sauce.
Fold chicken into the dressing, season with salt and pepper. Add extra mayonaisse to your liking
Serve in bibb lettuce cups or open faced on a flat bread, with a nice layer of tomato between bread and salad.