Chicken Teriyaki Salad; using French words
I have a French potager.
Well, of course I do. I also have French doors and windows and everything else…. I live in France.
But my potager has taken it a step further…. It has French language cd’s floating above it.
In my efforts to convince the birds to leave my lettuce and chard alone I strung cd’s everywhere I could attach a string.
Rather than use music cd’s I decided that, between my French classes and DuoLingo, I really didn’t need my beginner French vocabulary cd’s any longer.
That, and the fact that they haven’t been out of the box in 10 years or so, made them the logical choice as bird deterrent.
Now they merrily spin and twirl over my leafy greens, which are finally growing big enough to eat. It’s taken me awhile to adjust, though. They reflect sunlight on the fence and plants and it looks like critters running around….
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PrintChicken Teriyaki Salad
For an even quicker salad you could use rotisserie chicken or leftover roast chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course Salad
Ingredients
- 2 chicken breasts, boneless, skinless
- 2 tbs teriyaki sauce
- 1/2 yellow pepper, sliced
- 1 onion, sliced
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 avocado, cut into bite-size pieces
- 1 tomato, sliced, quartered
- 1/3 cup roasted cashews
- Lettuce for 2 main meal salads
- Teriyaki Vinaigrette
- 2 tbs peanut butter
- 1 tbs Teriyaki sauce
- 1 tbs sherry vinegar
- 1 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs salad olive oil
- 1 tbs walnut oil
Instructions
- Spoon Teriyaki sauce over chicken and let marinate for 15 minutes.
- Saut onion and pepper in olive oil and soy sauce until crisp-tender.
- Cook chicken on barbecue grill, 12 – 15 minutes, turning once.
- Vinaigrette:
- Mix peanut butter, Teriyaki sauce, vinegar, soy sauce and mustard.
- Slowly add olive oil, whisking constantly, then whisk in walnut oil.
- Salad:
- Prepare lettuce and put in large salad bowl.
- Add half of dressing to lettuce and toss well to coat.
- Add peppers, onions, and a bit more dressing if needed, and toss
- When chicken is done, cut into bite-size chunks
- Arrange sliced chicken, tomatoes, and avocado on top of salad.
- Sprinkle with cashews and serve, remaining dressing on the side
Notes
You could substitute peanuts for the cashews, and sesame oil for the walnut oil.
Keywords: teriyaki chicken, chicken salad, main course salad
I ran across this photo the other day…. From when we lived in the Vendée.
Once the pears ripened (they don’t ripen on the tree) they were turned into Pear Ginger Jam. The apples were turned into Apple Butter.
We had a lot of fruit trees there: 3 kinds of big plums, 2 kinds of peaches, apples, pears, kiwifruit, walnuts and hazelnuts.
Here we have Mirabels.
This was my harvest:
Well, actually it was twice that….. I made jam, 5 kilos of it (10lbs) but they are so small and fussy I did it over 2 days.
It was a very small harvest this year. 2 of the trees had hardly any fruit at all.
It was their year of rest after a banner harvest last year.
I’m grateful.
My mother in law used to make plum jam, but she used the purple ones available in the stores and fruit markets here. I don’t know that I’ve ever seen a mirabelle before. They’re cute!
Your recipe looks delicious. 🙂
They are cute – but fussy. I use a cherry / olive pitter to get the stones out, then cut them all in half to make sure there are no worms. But it’s a mindless task and I can watch the news while I do it – another mindless task lol
Great recycling of the now defunct CD !!
It’s actually kind of pretty in the evening as they swirl and reflect the colors of the sunset…..