| This week it was requested that I do a salad recipe. It’s easy to make the typical iceberg lettuce with tomatoes, deli meat and sliced cheese chef salad, but I wanted to give you all something with a little pizazz but that is easy to prepare (you know my 30 minute or less rule!). So, Asian Chicken Salad it is! Of course for my vegetarians in the house (you know I wouldn’t forget about you) this salad can be made using tofu or Seitan (recommended) marinated in teriyaki or completely meat free!
ORIENTAL CHICKEN SALAD |
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4 chicken breast fillets (Or Marinated Seitan)
Teriyaki marinade
1 romaine heart 1 1/2 c. Finely shredded cabbage (or dry coleslaw mix) 1/3 c. toasted almond slivers or slices (blanched almonds) 1/2 c. chow mein noodles Dressing:
1/3 c. vinegar
1/2 c. sugar or agave nectar 3/4 tsp. salt 1 tsp. dry mustard 1 tsp. horseradish 1/4 c. spanish onion, diced 1 c. canola oil Marinate the chicken (or meat substitute) in teriyaki marinade for 1-2 hours before
When ready to prepare salad grill chicken fillets on the stove top (or broil if preferred).
To make dressing, combine dressing ingredients (all but the oil) in a blender of food processor and process until liquified.
Continue to blend and slowly drizzle in the oil until blended.
Layer in the following manner: cabbage first, then the dressing and then top it with the romain hearts, almonds and noodles. Then cut up the chicken or protein substitute and add to salads. This should make 3 or 4 salads. This recipe was found on Cooks.com and slightly modified to be appropriate to the audience. For more tips on how Dr. Life keeps wellness simple visit www.backtobasicshealing.com |
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