4 boneless and skinless chicken breast halves, about 1 1/2 pounds
1/2 cup low-sodium teriyaki marinade, divided use
2 small zucchini, rinsed trimmed
2 red peppers, rinsed
6-8 cups mixed salad greens
4 green onions, rinsed and sliced on the diagonal
Spicy Peanut Dressing (recipe follows)
Garnish: 2 tablespoons chopped peanuts
Place the chicken in a bowl and add 1/4 cup of the teriyaki marinade. Turn the
chicken over until the marinade is evenly distributed. Allow to marinate for 15
minutes up to several hours, time permitting. Light the coals of an outdoor
grill.
When the coals have turned to gray ash, grill the chicken for 5-6 minutes on
each side or until cooked through. Slice the zucchini lengthwise into thin
slices. Core the red peppers and cut into 2-inch wide slices. Brush with the
remaining teriyaki marinade and grill until soft, 2-3 minutes on each side.
Arrange the salad greens and green onions on 4 individual dinner plates. Cut the
chicken and vegetables into serving size pieces and arrange on top of the mixed
greens. Serve with Spicy Peanut Dressing and garnish with chopped peanuts. Makes
4 servings.
Spicy Peanut Dressing
2 tablespoons smooth peanut butter
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated fresh ginger or 1/4 teaspoon powdered ginger
2 garlic cloves, minced
1/4 cup applesauce
1/4 - 1/2 teaspoon red chili sauce or red chili flakes
Blend the ingredients together in a small bowl until smooth
10 cloves chopped garlic
1/2 c. chopped fresh parsley
Add:
2 teaspoons salt
1 teaspoon black pepper
2 (60 oz.) tomatoes, chopped
3 cups cooked chicken, cubed
Other ingredients:
3 green peppers, cut into
strips
1 pound Italian sausage
2 cups chicken broth
1 pound pasta (your choice)
Cook uncovered, simmer for 1 hour. In a separate
pan, saute the green peppers. Slice sausage into small pieces and cook with
peppers until pink is gone. Add sausage to sauce with chicken and peppers and 1
to 2 sups chicken broth. Mix with pasta and serve..
