We (Industry) just started our radio tour for our brand new single, "Burn" which is due for release on the 21st of August, so we have been travelling all over Ireland visiting all the radio stations. It is quite hard going, early mornings and late nights, but after the last single going to number 1, it's well worth it! The one thing I have been finding difficult is eating on the road. Unless you plan ahead you are at the mercy of petrol stations at the side of the road where the choice ranges from a hot deli counter to plastic wrapped sambos- not really my cup of tea!
My quick solution is to make my own healthy salads, and somehow I got roped into making one each for the other three! Now I say roped, but really I offered and totally enjoy making them, plus I have this thing for praise... Anyway, this is the favourite salad so far and I can see why, it's pretty darn tasty if I do say so myself! Try it out, give it a whirl, let me know how you get on!
Asian Teriyaki Chicken Salad
I make this salad to go, if you want to do the same, keep the dressing separate and add it when you are ready to eat.
Serves 4
4 chicken breasts
4 tablespoons of teriyaki sauce
2 cloves of garlic, finely chopped
1 small Chinese cabbage, finely chopped in shreds
A large handful of sugar snap peas, finely sliced
2 red peppers, sliced finely
1 red onion, sliced finely
1 tablespoon of sunflower oil
For the dressing:
3 tablespoons of sunflower oil
1 tablespoon of teriyaki sauce
Juice of 1 lime
1 clove of garlic, finely minced
½ a thumbsized piece of ginger, finely minced
Combine the teriyaki sauce and garlic in a bowl and add the chicken breasts.
Toss to combine, cover and then place in fridge while you chop the salad ingredients
Heat a griddle pan over a medium heat with a little oil and fry the chicken breasts for 4-5 minutes either side or until hey are cooked through. Remove the breasts from the pan set on a chopping board to cool.
In a large mixing bowl, whisk together the ingredients for the salad dressing.
Add the Chinese cabbage, red peppers, red onion and snow peas to the bowl. Toss until the vegetables are nicely coated with the dressing.
Serve the salad in large deep dishes and sprinkle with a little shredded coriander.
Slice the chicken thinly and arrange on top of the vegetables.
Serve straight away.
