for the dressing
¼ cup soy sauce
¼ cup oil
4 cloves garlic, crushed
5 tablespoon vinegar
6 tablespoons sugar
for the salad:
4 chicken breasts, butterflied
salt & pepper to taste
3 romaine hearts, washed, checked and dried well
2 cups snow peas, trimmed and washed
1 red pepper, cut into strips
½ a head of purple cabbage, shredded
Prepare your grill for indirect grilling. Wipe grill grate with an oil-dampened paper towel. Season chicken and cut it into strips or small pieces. Thread the pieces on to skewers. Grill chicken for 4-5 minutes. Set aside.
Using a wire whisk, stir together dressing ingredients until well emulsified and sugar is dissolved. Place grilled chicken skewers into dressing to absorb flavor.
Cut or tear romaine into bite-sized pieces and place in a large bowl. Add snow peas, pepper strips, and cabbage. Pour the dressing over the salad and toss to combine. Divide salad among 12 plates. Top with two chicken skewers and serve immediately. Serves 12