Grilled Chicken with Soybean Salad and Spicy Cherry Sauce
Recipe from The Soyfoods Council
Prep Time: 20 minutes
Cook Time: 25 minutes
½ cup cherry jam
2 tablespoons red jalapeno jam
3 tablespoons raspberry vinegar
1 tablespoon soybean oil
1 teaspoon red wine vinegar
⅛ teaspoon dry mustard
¼ teaspoon salt, divided
¼ teaspoon ground black pepper
½ teaspoon minced chives
1½ cups trimmed, cooked haricot verts (or regular green beans)
¾ cup canned tan soybeans
¾ cup cooked edamame
2 tablespoons minced shallots
8 chicken thighs
Combine the first three ingredients, plus ⅛ teaspoon of salt and ⅛ teaspoon of pepper in a saucepan and cook until mixture is a thin, syrupy consistency. Let cool.
Combine the next six ingredients in a large bowl; add the beans and shallots and toss well.
Season the chicken with ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.
Nutrition per serving: 677 Calories, 37g Total Fat, 158mg Cholesterol, 343mg Sodium, 45g Carbohydrate, 5.5g Fiber, 42g Protein