Chicken and Salad Dish

By Deborah Cox on November 11, 2010
This meal is a quick one and easy to prepare and the kids LOVE it! My son is allergic to nuts, dairy, wheat and seafood to name a few. This is one of the few things that works for him. I am always on the go and need recipes that are balanced and quick. I sometimes vary it by adding organic brown rice instead of the salad or sweet potatoes. I am no Rachel Ray or Julia Child in the kitchen but I feel good about this one.


12 oz chicken breast/cutlet
1/4 tsp fine sea salt
1/4 tsp pure ground black pepper
1/2 tsp dried minced garlic
1/2 tsp dried chopped onions
1 1/2 tbsp of organic, gluten-free soy sauce


1 bag of organic baby spinach
cherry tomatoes
grated carrots
1 sliced cucumber
2 tbsp Balsamic vinegar salad dressing


1. Tenderize chicken cutlet by pounding it.

2. Sprinkle ingredients evenly over both sides of chicken.3. Pour soy sauce over it covering all the chicken.4. Marinate and leave in refrigerator for an hour or more.5. Once marinated, heat skillet or frying pan on medium. Use 1 tbsp of extra light virgin olive oil. Add chicken and cook for approx. 2 minutes on each side (covered) on medium low heat.

3. Toss salad ingredients together

4. Slice chicken in strips and add on top!

By Deborah Cox| November 11, 2010

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