Teriyaki Chicken Salad
So you know how you've been eating Halloween candy all month, ever since it was displayed in stores when it was still 90 degrees and sunny outside? Feeling the effects on your waistline? I know, I know, my cookie dough post on Monday was not helpful. My apologies.
Clean up your act with this salad. Plus, if you lose two pounds before Thanksgiving, you'll feel slightly better about yourself when you gain them back.
4 small chicken breasts
1 c. teriyaki marinade
1 c. green beans, ends removed
8-10 c. spinach
1 tomato, chopped
1/2 red onion, thinly sliced and chopped
Chow mein noodles
Sesame ginger salad dressing
Marinate chicken breasts in teriyaki marinade for at least 30 minutes, or overnight.
Grill or pan-fry chicken breasts until cooked through. Slice and set aside.
Meanwhile, steam green beans until cooked through. Set aside.
In large salad bowls, arrange equal amounts of spinach. Top with equal amounts of tomato, red onion, green beans, and chicken breasts. Finish with chow mein noodles and serve with sesame ginger salad dressing.