Sunday, January 8, 2012

Thai Chicken Salad

Tonight's dinner was from a cookbook I use called "Eating for Energy".
Because I favour really easy meals over anything extravagant, I thought that this one was on the medium side in terms of prep-work (only b/c you mix 2 separate sauces: this is big for me)... Other than that it was really easy and very tasty!

1. Slice chicken breast and tofu into strips; saute in oil with garlic, ginger, soy sauce and teriyaki sauce. Set aside.

2 Chicken Breasts (skinless/boneless)
1/2 Package of Extra Firm Tofu
2 tsp ginger crushed
2 Tbsp soy sauce
2 Tbsp olive oil
2 Tbsp teriyaki sauce

2. Add dressing ingredients to pan, heat and stir.

2Tbsp balsamic vinegar
2 Tbsp organic brown rice syrup (can use brown sugar here too)
2 Tbsp organic almond butter
2 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp teriyaki Sauce
Sprinkle chili powder
Fresh squeezed juice from 1/2 a lime

3. Place 1 cup of noodles on a plate and top with spinach, green onions, sliced peppers, nuts and chicken. Add dressing and sprinkle with fresh cilantro.

1 bag baby spinach
2 green onions
1/4 cup fresh cilantro
1/4 cup toasted peanuts
1 red bell pepper thinly sliced
1 package of brown rice noodles (You could also use whole wheat pasta here)

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