- 2 large boneless, skinless chicken breasts, butterflied then halved
- 1/4 cup plus 4 tsp. store-bought sesame-ginger dressing
- 3/4 pound small carrots, peeled
- 4 radishes, trimmed and thinly sliced
- 1/3 cup cilantro leaves
In a resealable freezer bag, combine chicken and 1/4 cup dressing. Seal; chill overnight. Peel carrots into ribbons. In bowl, toss carrots, radishes, cilantro and 4 tsp. dressing; season. Remove chicken from marinade; season and cook in grill pan over medium-high, turning once, 3 minutes. Serve with salad.