Chicken is something that I’m always trying to eat more of, but I find that chicken breasts can get pretty bland - and you can’t serve Roast Chicken with gravy every night!

Recently I discovered the benefits of a really good bottle of dressing. I mean a really good bottle - not Kraft, and not even Newman’s. One of those thick, all natural dressings that aren’t high on the vinegar.

I bought a bottle of ginger mandarin dressing that was spiked with just a little bit of rice vinegar and sported various traditional Asian seasonings. I made Balinese rice, which is very gingery. I marinated skinless chicken breasts and thighs in the dressing, and then baked them.

The leftover dressing went on the romaine and apple salad (I didn’t have the right ingredients on hand to make it an Asian type of salad).

It was all quick and easy, and the best part was that all the tastes were coordinated, united by the subtle hint of ginger!

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