Cycling Foodie

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This is terrific after a warm day bike ride and with a few short cuts can be very simple to make.

Spicy Asian-Style Chicken Salad

Marinate boneless skinless chicken breasts in a 50/50 mixture of teriyaki sauce and chile garlic paste. Add just a splash of white wine or a squeeze of lemon (or lime) juice. Normally I would marinate these just overnight, but these marinated for a couple of days and the result was fabulously flavorful and tender chicken. Cook the chicken in a skillet, or grill it, or bake it in the oven …  your choice.

I picked up a pre-made mix of cabbage, carrots, cashews, etc., on my most recent Costco trip. It was one of those “complete” salad mixes and had an Asian sesame dressing. I used only half of the dressing and I thought it was perfectly dressed. All of it would have been way too much for my taste. I’ll save the second packet of dressing to marinate some chicken or fish another day.

To assemble, put the salad in the bottom of a serving bowl, top with the cooked chicken, and garnish with a few extra cashews.

Could this be any easier? Not much!

I’m not sure what happened to the warm sunshine we had this morning, but it’s suddenly cold, breezy, and overcast. Could it be that rain is on the way?! We sure need it!

This entry was posted on Sunday, April 5th, 2015 at 2:01 am and is filed under Cycling, Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.