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Mexican-Style Grilled Corn
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| 2 green onions, thinly sliced |
| 1/2 cup cucumber slices |
| 1/2 cup slivered pea pods |
| 1/2 cup toasted slivered almonds |
| 4 cups mixed gourmet salad greens |
| Brittany Bay Gourmet Wasabi Dressing |
| Garnish: sliced green onions and toasted almonds |
- Marinate the chicken breasts in 1/2 cup Brittany Bay Gourmet Wasabi Dressing for several hours or overnight.
- Grill chicken about 5-8 minutes per side, until internal temperature reaches 165 degrees. Cool and slice into strips. This can be done a day ahead.
- To make the salad, mix green onions, cucumber, almonds, and salad greens in a bowl. Add the Brittany Bay Gourmet Wasabi Dressing to taste.
- Mound the salad on individual plates and top with the grilled, sliced and chilled chicken. Drizzle with Brittany Bay Gourmet Wasabi Dressing and garnish with green onions and toasted almonds.
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