teriyaki chicken salad
Preparation time 20 minutes, plus marinating, Cooking time 20–25 minutes
4 boneless, skinless chicken breasts, about 125 g (4 oz) each
2 tablespoons sunflower oil
4 tablespoons gluten-free soy sauce
2 garlic cloves, finely chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
juice of 2 limes
100 g (3½ oz) herb salad
½ small iceberg lettuce, torn into bite-sized pieces
50 g (2 oz) alfalfa or broccoli sprouting seeds
Put the chicken breasts into a shallow non-metallic dish. Spoon three-quarters of the oil over the chicken, then add half the soy sauce, the garlic and ginger. Turn the chicken to coat in the mixture, cover with clingfilm and leave to marinate in the refrigerator for 30 minutes.
Heat a nonstick frying pan until hot. Lift the chicken out of the marinade, add to the pan and fry for 8–10 minutes on each side until dark brown and cooked through. Remove from the pan and set aside.
Heat the remaining oil in the pan, add the seeds and fry for 2–3 minutes until lightly toasted. Add the remaining marinade and remaining soy sauce and bring to the boil, then remove from the heat and mix in the lime juice.
Mix the herb salad, lettuce and sprouting seeds together, then divide on to 4 serving plates. Thinly slice the chicken and arrange on top. Spoon over the seed dressing and serve immediately.
For teriyaki chicken with oriental salad, marinate the chicken as for Teriyaki chicken salad and make a salad with 200 g (7 oz) carrots, cut into thin strips, 4 spring onions, cut into thin strips, 6 thinly sliced radishes and ½ small head of Chinese leaves, thinly shredded. Fry the chicken as for Teriyaki chicken salad, omit the seeds and then continue with the dressing as for Teriyaki chicken salad. Slice the chicken, arrange on the salad and drizzle with the warm dressing. Calories per serving 239
|teriyaki chicken salad|