Summer Recipe

I love marinating chicken. Without a marinade, chicken gets so boring. I found this basic recipe in a cool cookbook, but then rewrote it for my needs.
This is a wonderful summer recipe, but also works great during the winter - put it over wild rice during the winter and over salad during the summer.

Asian Chicken Salad

½ cup olive oil
2 TBSP apple cider vinegar
2-4 TBSP soy sauce
4 tsp dark sesame oil
2 tsp honey
1 garlic clove, minced
½ tsp minced fresh ginger
2 tsp salt (sea salt if possible)
6 boneless skinless chicken breasts

Ingredients needed later/Optional ingredients
2 TBSP sesame seeds, toasted
Chopped romaine lettuce, or mixed salad greens
asparagus spears
red bell pepper, chopped
sugar snap peas
1 can sliced water chestnuts, drained


In large bowl or pitcher, mix all ingredients, except chicken breasts, until well combined.
Place 1 gallon freezer bag in #10 can
Add chicken and marinade (approximately 2/3 cup per person, add more if there is some left over).
Seal bag and shake to combine. Freeze.

To prepare: Defrost mixture. Remove chicken from marinade, place marinade in large sauce pan and cook until boiling; cool. Cook chicken on the stove or barbecue until done and no longer pink.
If desired, cut chicken up. Place on salad greens, add additional toppings. Use cooked marinade for dressing.