Ingredients

• 8 skinless, boneless chicken breast halves
• 1/2 cup bottled low-carb Italian salad dressing (not creamy)
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper

Directions

1. Place chicken breasts in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl stir together salad dressing, soy sauce, ginger, and crushed red pepper. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade.

2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.

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