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1 Garlic Clove, minced
1 Tbsp Sesame Oil
1 pack Boneless Skinless Chicken Breast
2 Scallions, minced
2 Tbsp Cooking Oil
2 Tbsp Soy Sauce (Coconut Aminos for Paleo)
2 tsp Sugar (Coconut Sugar for paleo)
5 oz Gemstone Mesclun Mix
6 oz Maitake Mushrooms, torn into bite-size pieces
Pepper
Sea Salt
Place chicken in a mixing bowl along with sugar, 1 tablespoon soy sauce, 1 tablespoon minced scallion and most of minced garlic. Coat and marinate in fridge 15 minutes or up to two hours.
Preheat broiler. Remove chicken from marinade and place on a broiler pan four inches from flame. Broil 10 minutes; then flip. Continue broiling 10-15 minutes, until chicken is no longer pink and juices run clear. Remove from broiler and let sit 5 minutes; then slice into 2-inch strips.
While chicken is cooking, make dipping sauce by whisking together 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon minced scallion and remaining minced garlic. Set aside. Sauté mushrooms in 1 tablespoon cooking oil. Season with sea salt and pepper.
Arrange greens on a plate; top with mushrooms. Place sliced chicken over mushrooms and garnish with a pinch of scallions. Serve dipping sauce on the side.
