The weather is mostly cooperating with the calendar so I’m really in the mood for a delicious and refreshing salad. Also, with the erratic availability of some ingredients, especially meat, you want to make your supply last as long as possible. We use some prepared dressing mixes to make this meal come together with as few extra ingredients as possible. Enjoy with your favorite salad toppings!
Intro Clips:
Marinated Flank Steak Taco Salad:
Dijon Vinaigrette:
7-Layer Salad:
Cesar Salad Dressing:
Chicken Marinade
2 packets, 42g, Garlic Herb dressing mix
3 ozs, 90ml, white distilled vinegar
¼ cup, 60ml, lemon juice
2T, 30g, corn syrup
¾ cup, 180ml, mild vegetable oil
2 chicken breasts, sliced
Mix all the marinade ingredients together in a small bowl. Slice the chicken into 3-4 pieces per breast. Place breasts in a ziplock bag and pour the marinade over top. Marinate at least 4 hours, but overnight is better. Turn once.
Place chicken in a single layer on a baking sheet covered with nonstick aluminum foil. Preheat oven to 425°F, 220°C, gas mark 7. Roast chicken pieces for 16-18 minutes. Do not overcook chicken. Cool slightly then slice into bite-sized pieces. Build your salad with your favorite toppings. Our balsamic Italian dressing recipe follows.
Balsamic Italian Dressing
1 packet, 21g, Italian dressing mix
¼ cup, 56ml, balsamic vinegar
3T., 45ml, cold water
½ cup, 113ml, canola oil
Whisk all ingredients together until completely combined.
Laurice: host, director, editor
Gilly: director of photography, lighting, animal wrangler
Fashion Jewelry provided by: Gems by Gilly
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Airport Lounge – Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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