Even though the calendar says fall, it certainly still feels like summer down here in San Diego! So here's a hearty salad bowl to combine a little of both seasons.
Ingredients
Chicken:
- 3/4 lb Boneless Skinless Chicken
- 2 T Soy Sauce
- 1 tsp Sesame Oil
- 2 tsp Ginger Minced
- 1 Head Romaine Lettuce
- 3-4 Green Onions (FODMAP followers use green part only)
- 1/4 cup Cilantro
- 3/4 cup Carrots
- 2 cups Mandarin Oranges, drained and rinsed (FODMAP followers avoid those in pear juice or with HFCS)
- 3 oz. Rice Vermicelli Noodles (cook according to package directions) a drizzle with a small amount of sesame oi.
- 1 TB Sesame Seeds, toasted if desired.
- 1/2 Lime juice
- 1T Soy Sauce
- 1T Rice Vinegar
- 1/2 T Sesame Oil
- Pinch Sugar
Instructions
- Marinate chicken breast in soy sauce, sesame oil and ginger (30 minutes to a couple hours).
- Grill chicken until cooked thoroughly and then slice in thin strips.
- Rinse and chop Lettuce and Carrots
- Place Lettuce and Carrots in a bowl and dry with a towel.
- Top with Noodles
- Add Sliced Chicken and Oranges
- Drizzle with dressing, top with cilantro, green onions and diced peanuts.
- Enjoy!
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