Teriyaki Chicken Salad

While I love to cook and plan what I will cook, there are those days where you get so hungry and that you need a quick recipe. Having a few key ingredients on hand and with the help of my friend, Virginia, we cooked a quick meal that was done in 15 min. The "15 minute fix" is an appropriate name, because in a short time you can create a meal that will fill you before you think about eating the plate by itself, which honestly there are days the plate looks appealing.

Teriyaki Chicken Salad
serves 2


Ingredients:


Teriyaki sauce (low-carb):

2 cloves of garlic, finely diced

1/4 cup soy-sauce (preferrably low-sodium)

1/4 cup water

2-3 splenda packets (to taste)

1/4 tsp ginger powder

2 tbsp lemon juice or apple cider vinegar

Protein and Vegetables:
1/2 carrot
baby spinach or mixed field greens
1/4 lb asparagus
white button mushrooms
1/2 bell pepper
cooked, sliced chicken breasts (such as Trader Joe's frozen, grilled chicken breast strips)
Olive-oil cooking spray


Recipe:


1. After finely chopping the garlic, whisk together the teriyaki sauce. Leave aside.
2. Spray a medium sauté pan with olive oil. Sauté sliced vegetables, including the mushrooms, asparagus, and carrots until tender but crisp, approximately 4-6 minutes at medium heat. 
3. Add the cooked chicken strips to the pan with the teriyaki sauce. Saute until heated throughout. 
4. Plate chicken with vegetables on top of a bed of baby spinach or mixed greens (shown here).


Enjoy the food, not the plate.