Sunday, September 11, 2011

GF Teriyaki Chicken Salad

 I finally came up with a decent gluten free substitute for my family's favorite main dish salad:  Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.

For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter

1 head napa cabbage, shredded
1 bunch green onions, sliced

3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown.  Remove from heat and cool.  Heat oil (or use a deep fryer) and drop half a package of noodles into it.  Cook about one minute until noodles begin to brown and float.  Remove from oil and drain on paper towels.  Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved.   Add soy sauce. Cool.   I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

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