Hi everyone! I won’t regale you with tales of my convalescence and insane sickness that lasted for about five weeks and from which I am still recovering, but suffice it to say that not much good and healthy eating has gone on in Chez Weaver until recently. As part of the Foodbuzz Tastemaker Program, I get to pitch ideas for meals and then, if I’m chosen, get sent coupons or products to use in my recipes (both yay and yum). When the option to create a salad for Fresh Express came up, I couldn’t resist! Originally, it was part of a contest to get to attend the Foodbuzz Blogger Conference in San Francisco last week, but since I knew I wouldn’t be able to go, I took my time on getting the recipe together.
I’ve already disclosed it, but to be absolutely clear, I was compensated for this recipe in the form of free coupons for Fresh Express salad mixes, which I’ve used to make this creation, and which I intend to share with you!!
And now, I give to you: Asian Chicken Salad with Japanese Ginger Dressing!
- 1 Bag Fresh Express Spring Mix
- 1 Bag Fresh Express Leafy Green Romaine Mix
- 2 Bags Fresh Express Butter Lettuces Mix
- 10-12 Sweet mini-peppers, deseeded and sliced into thin rounds
- four carrots, chopped
- 1/2 cup toasted sliced almonds
- 2 green onions, diced (I use kitchen shears for this)
The scallions were served on the side because one of my friends hates onions (Shannon, you’re such a hater;)).
- 3 Frozen Skinless, Boneless Chicken Breasts, marinated for four hours (or overnight) in Japanese Ginger Dressing and Marinade, grilled and sliced
Mouth watering yet? And now, the piece de resistance….
Dual Purpose Japanese Ginger Dressing and Marinade!
Adapted from this recipe at Allrecipes.com
- 5 cloves garlic
- 1/2 onion
- 1 inch piece of ginger, peeled
- 1/2 cup sesame oil
- 1/2 cup olive oil
- 2/3 cup rice wine vinegar
- 2/3 cup soy sauce
- 6 Tbsp honey
Mix the rice wine vingegar, soy sauce and honey; whisk well until honey dissolves. Using a very fine grater or microplane, grate the garlic cloves, ginger, and onion into the vinegar mixture (the onion will turn into mostly water, but grating it prevents chunks in the dressing). Drizzle the oils into the vinegar mix while whisking. Ta-da!!!
I made a double batch and used half to marinate the chicken for four hours or so before grilling it. It was so good.
The dressing will store well in the fridge for about a week. I kept it in a smoothie shaker and shook it up before dressing additional salads.
Fresh Express, thank you for allowing me to share this recipe!
And the best part? I’m giving away SIX coupons (good for one free bag of certain Fresh Express salad mixes) to one lucky reader…and you can get up to three chances to win! Here’s how:
- Subscribe to my blog via email (just click the button to the right!) and leave me a comment when you’ve done so
- Subscribe to me in your Google Reader and leave me a comment letting me know that you’ve done so
- Link to this recipe on your own blog and leave me a comment with the link in it!
I’ll pick a winner at random on Monday, November 15th.