Simple recipe, difficult technique. You must cook the chicken until no longer pink but make sure not to overcook or the chicken will be tough and dry. If possible use air chilled chicken for superior results.

2 lbs (1 kg) boneless, skinless chicken breasts
Oriental dressing

Pound the chicken breasts between waxed paper using a meat mallet. This means cooking will be more even. Preheat barbecue to medium-high. Arrange chicken in single layer on barbecue-weight aluminum foil sprayed with baking spray. Drizzle with some of the Oriental dressing. Grill about 10 minutes, five minutes per side or until no longer pink. Slice on the diagonal and serve with the salad drizzling with the remaining dressing if desired.

Oriental Dressing:
1/3 cup (75 mL) each, vegetable oil and lemon juice
1/4 cup (50 mL) liquid honey
1 tbsp (15 mL) each, grated fresh ginger and soy sauce
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

In a bowl using a whisk or food processor, combine vegetable oil, lemon juice, honey, ginger, soy sauce, garlic, salt and pepper until well blended. Refrigerate for up to two days.