Chicken and Vegetable Salad
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken and Vegetable Salad Time: 25 minutes
2 chicken breasts, boneless, skinless
2 tbs Teriyaki sauce
1 red pepper
1 onion
1 tbs olive oil
1 tbs soy sauce
1 avocado
1 carrot
lettuce for 2 main meal salads
Hummus Dressing
Pour teriyaki sauce over chicken and set aside. Clean and slice the pepper into strips. Cut the onion in half and slice thickly. Heat oil and soy sauce in large nonstick skillet over high heat. Add onions and stir-fry quickly, just until starting to get soft. Add peppers and stir-fry for 2 - 4 minutes. They should be getting brown spots but still be crisp-tender. Remove from heat and spread on a plate or tray to cool quickly. Start to cook chicken, either on barbecue grill or in nonstick skillet, 12 - 15 minutes.
While chicken cooks: Make the Dressing. Prepare lettuce and put in large salad bowl. Slice the avocado. Slice the carrot into paper thin strips using the vegetable peeler. Add a bit of dressing to lettuce and toss well to coat. Add carrot, peppers and onions, and a bit more dressing and toss well. Arrange avocado slices around edge of salad. When chicken is done, thinly slice and arrange in center of salad. Drizzle a bit of dressing on the avocado and chicken and serve.
Hummus Dressing
3 tbs hummus
1 tbs sherry vinegar
1 tbs brown sugar
1 tbs Teriyaki sauce
1 tsp soy sauce
1 tsp Dijon mustard
3 tbs olive oil
1 tbs walnut oil
In small bowl whisk hummus, vinegar, sugar, Teriyaki sauce, soy sauce and mustard. Slowly whisk in oils.
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Cooking Schedule: 25 minutes |
Check shopping list |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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