I'm all about easy these days. So tonight you can make this Asian Chicken Salad, while easily marinating the chicken with similar ingredients for tomorrow's dinner! And both are so easy.
Asian Chicken Salad
1 small can mandarin oranges in juice not syrup, save the juice
Your favorite dressing, maybe Asian or balsamic
1 to 2 organic free range chicken breasts cut into cubes
pan fry on medium heat with grapeseed oil once or twice around the pan
about a half cup of Asian sauce, soy, teriyaki, tamari, etc. Low sodium & check my post on MSG **San-J Tamari is my favorite
a couple tablespoons of sesame seeds
Cook about 10 minutes until golden brown
Add to salad and you're all done!
I wanted to serve this with home made fresh spring rolls but hey...I'm pregnant.
Now, use the extra chicken breasts from the pack and trim, tenderize, and cut in half
Place in a glass baking dish
Drizzle 1 or 2 tablespoons grapeseed oil in a mixing bowl
1 or 2 tablespoons red wine vinegar
1 to 2 tablespoons raw honey
3/4 cup of the same Asian sauce from the salad
Juice from the mandarin oranges
season with sea salt, pepper, garlic salt, ginger and parsley
Mix it up and pour on top of chicken.
Marinade in fridge overnight, turning breasts over in the morning
Grill for dinner, or you can bake it in the dish. If you grill, save the extra marinade, boil it, and use it as a sauce to dip the chicken in.
2 easy, healthy, light meals DONE. Yay!