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Grilled Chicken Salad with Warm Bacon Dressing

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Yield: 24 servings

kikkoman products used:


3/4 cup olive oil
4 ounces garlic, minced
2 teaspoons salt
3/4 teaspoon black pepper
24 (4-ounce) skinless, boneless chicken breast halves
Bacon Dressing (recipe follows)
3 pounds watercress, trimmed
3 pounds tomatoes, cut into wedges
2 1/4 pounds red onions, thinly sliced
1 pound, 2 ounces mushrooms, thinly sliced

Bacon Dressing:
2 pounds bacon, cut into 1/2-inch pieces
1 cup olive oil
12 ounces coarsely chopped onions
3 ounces minced garlic
1 1/3 cups balsamic vinegar
1 cup Kikkoman Less Sodium Soy Sauce
1/2 cup chopped basil leaves
4 teaspoons sugar
1/2 teaspoon black pepper


Mix oil, garlic, salt and pepper; coat chicken breasts with oil mixture. Place in hotel pan, cover and refrigerate at least 30 minutes or up to 24 hours.

For each serving, to order: Grill 1 chicken breast until juices run clear. Slice across the grain. In bowl, toss chicken with 2 ounces watercress and 3 tablespoons dressing. Plate watercress mixture. Top with 2 ounces tomato wedges, 1 1/2 ounces onion slices and 3/4 ounce mushroom slices.

To make Bacon Dressing: In large skillet over medium heat, cook bacon until crisp. Drain all but 1 cup fat. Add oil, onions and garlic to skillet. Cook about 5 minutes or until onions are tender. Add vinegar, soy sauce, basil, sugar and pepper. Bring to simmer and simmer for 2 minutes. Season with salt. Cover and keep warm; whisk before using. (Yield: about 5 cups)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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