Weeknight dinners may get a little boring, turning to the tried and true staples again and again. In my kitchen, chicken in the oven with a garden salad or vegetables is one of those meals. So this week when I was told we had chicken, spinach and peppers, I wondered if I could jazz it up a bit - and so I did. The chicken in the pictures is really nothing too special. Just chicken marinated with VH Teriyaki sauce and cooked in the oven at 400F for 30-40 minutes - until the internal temperature reached 165F. HOWEVER: The true hero is the salad. It has vibrant fresh flavours from the bean sprouts, spinach, peppers and ginger, plus it is coupled with a nice crunch from the ichiban noodles. It will be a definite keeper, and a new twist on a loved staple. Hope you like it just as much as I do! :) Oriental Spinach Salad The Beader Chef Original Servings: About 4 as a side dish; 2 to 3 as a main component to a meal Ingredients:
Directions:
Notes: Everything can be made the night or hours before, just ensure that the dressing and salad remain separate until serving. Excellent with Teriyaki Chicken!
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March 2017
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