A salad!

After all of the excess of the holidays – tenderloin, Smithfield ham, cookies, etc., I thought we were ready for a salad for dinner.  We’ve had it before but Keith had forgotten about it.  When he tasted it he said “Interesting.”  I responded “Interesting, I like it or Interesting, please don’t make it again.”  He liked it and said it had good flavors and he would happily eat it again.  That’s good because there is more salad in our future in 2015!  I cooked an extra chicken breast and will make chicken salad for lunch one day this week.

Teriyaki mushroom spinach and chicken salad

  • 1 bone in chicken breast for every 2 people
  • olive oil
  • peanut oil
  • 3/4 pound cleaned shiitake mushrooms, sliced
  • 1 TB minced fresh ginger
  • 2 cloves garlic, minced
  • 3 TB low sodium soy sauce
  • 3 TB mirin
  • 1 tsp rice vinegar
  • 1 package baby spinach

Preheat oven to 375.  Toss chicken breast with olive oil, salt and pepper and roast until thermometer measures 155 (about 45 minutes).  Remove from oven, let cool, remove skin and shred chicken meat.  Reserve.

Heat about 1 TB peanut oil over medium high heat in a non-stick saute pan.  Add mushrooms and saute, stirring regularly about 6 – 8 minutes until mushrooms are browned.  Add another TB peanut oil and add garlic and ginger.  Saute about 30 seconds until fragrant.  Add chicken meat, soy sauce, miring and rice vinegar.  Cook stirring about 2 minutes.  Remove from pan and add spinach.  Toss with tongs and serve.

Getting back to healthier eating!

Getting back to healthier eating!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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