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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Cabbage Salad with Grilled Chicken
Marinate boneless, skinless chicken in 1 cup teriyaki sauce, 3 cloves of minced garlic, the juice of 1 lime, garlic salt and pepper. Cover and refrigerate for a few hours.
While the chicken is marinating, thinly chop up three different types of cabbage; Napa, curly leaf and red are my favorites. Add any veggies you wish, such as green pepper, soy beans, sprouts, cilantro, green onions, red bell peppers, carrots, peas, etc. Toss salad together.
Make the salad dressing:
1 cup of Seasoned Rice Balsamic Vinegar
1/2 cup Sesame Oil
2 teaspoons minced Garlic
Garlic Salt and Pepper to taste
Grill chicken on barbeque or oven grill. I like to use dark meat, but you can use whatever you like. Toss the salad with the dressing and serve with chicken on top.
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