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Avocado salad with orange-wasabi glazed chicken
http://mountaineermusings.com/ ?p=4644
This meal is one of our weekly staples, but I modify it to make it even better. Here’s how. First, the ingredients. I leave all of the measurements the same for the sauce, but I drop the meat down to two chicken breasts, since there are only two of us. I don’t do mixed salad greens much, and I love spinach, so I replace the mixed greens with spinach. I also use Thai Chili sauce where it calls for hot sauce — gives it that extra zing. If you are GF/DF, check your wasabi paste — I bought one once that had either wheat or dairy in it, so now I buy wasabi powder and make up my own paste with a little bit of coconut milk (works better than water for wasabi purposes, makes the wasabi creamier).
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