Friday, July 15, 2011

Teriyaki Chicken Salad with Berries

I got this idea from a picture in a magazine I saw, it has been going through my head ever since. It is a wonderful summer meal. It had a lot of wonderful color in it. It also had a great flavor combination.

I also made some brown rice to go with it. I like to mix my foods. I ended up mixing my rice into my salad and loved the combination. I liked not having the lettuce over power the salad, It just complemented the other ingredients. I made extra chicken. It is handy to have it all ready to got for lunch or another dinner. The grilled chicken flavor can't be beat. I love teriyaki chicken. :)

Ingredients: Serves 6
1/3 C reduced sodium soy sauce
1/4 C water
2 T honey
1/4 C orange juice
2 garlic cloves minced
1 T grated peeled fresh ginger
2 lb chicken tenders chopped there will be extra (You could use 3 chicken breasts if you don't want leftovers)
1 1/2 -2 C fresh blueberries
1 C fresh or frozen strawberries sliced up
2 C romaine lettuce washed and torn into small pieces or spinach
3 C cooked Brown rice


1. In a bottle or small bowl mix the first 6 ingredients together set aside. Pour chicken into Pyrex. (My chicken was frozen. I let it sit for about 20 min) Turn to make sure it is all covered. You could make it in the morning and let it sit covered in the fridge.

2. Heat up the barbecue. Grill the chicken making sure not to over cook. Save the extra sauce.

3. Then pour sauce into a sauce pan on the stove. Cook on medium-low heat. You could add 1/2 tsp cornstarch to thicken up. (I did not either way works.) Let cool.

4. Pour the berries into a bowl with the chicken and pour the sauce in. Toss until all covered.

5. Then lightly toss in the lettuce. Serve with brown rice.

1 comment:

  1. Seriously one of my favorite meals you've made in a while. I didn't expect that combination of flavors to be THAT good.