Chill and Grill: Grilled Garlic Ginger Chicken over Iceberg Salad with Sesame-Ginger Dressing

Make your own sesame-ginger dressing! Recipe up on #paosaysopenwide

A post shared by Paola Annoni Patel, D.D.S. (@paosaysopenwide) on

This past week, I had started Kayla Itsine’s Bikini Body Guide with my sister and a few friends as part of a New Year’s resolution to get back into shape and feel athletic once again. I will say right off the bat that the soreness is REAL… like, sitting-on-the-toilet-is-a-struggle kind of real. But I’m happy to be getting back into the swing of things! To keep the ball rolling on arms and core day, I decided to make a healthy dinner. My friends and family will tell you that I will never compromise flavor or my enjoyment of food just to be on a diet… in fact, I’ve always said that I don’t really do diets/ diet fads. I have just been striving to feel good about what I eat and making sure that I am living a healthy lifestyle and eating a balanced diet. While this Christmas break may have been relatively unbalanced in the way of delicious desserts that mom always spoils me with, I’m back to my normal regimen and excited to explore new recipes and to get creative with my own!

One of the things that I like to do to make my salads unique is to make my own salad dressing. This honey sesame ginger dressing is sweet, salty, and tangy, bringing life to any salad!

Ingredients:

1 tsp mustard (I like using Dijon but I only had spicy brown available tonight)

1 tbsp soy sauce

1/4 tsp ginger (grated fresh ginger would be an awesome substitute, but powdered works fine too!)

1 tsp honey (lightly coat the tsp with oil and the honey will slide right out and not stick to the spoon!)

1.2 tsp sesame seeds

about 1/2 tsp lemon juice (I just squeezed about 1/4 lemon into the mix)

Olive oil (I used about 1/4 cup)

Process:

Follow my video and combine everything except the oil first, and then whisk in the oil to emulsify your dressing! (once whisked enough, you’ll see the separation between the pol and the rest of the ingredients start to disappear as it becomes a unified dressing)

I grilled the chicken on my cast iron grill pan. I love the charred grill-marks it makes on the meats or veggies I cook on it. The chicken was seasoned with garlic salt and ginger with a squeeze of lemon.

Enjoy!

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