Need salad dressing & marinade recipes

Gerkenstein
Gerkenstein Posts: 315 Member
edited September 2024 in Food and Nutrition
I used to hate salads. I mean DESPISED them. Now I love them. I think I've just found what works for me (delicious grilled chicken w/ black beans and a little cheese w/ sun dried tomato dressing= YUMMMMMMMMMMMMMMMMM!)

However, I seem to be going over on sodium almost every day and I'm realizing my salad dressing and the marinade I use on my grilled chicken are big culprits.

If you have a delicious, homemade recipe for salad dressing or marinade, please post! Would love to start making these at home and saving myself from a little extra sodium.

THANK YOU IN ADVANCE!

Replies

  • SueInAz
    SueInAz Posts: 6,592 Member
    For grilled or baked chicken breasts I'll often use just lemon or lime juice and olive oil with granulated garlic and onion for flavor. You can add a little tequila, too. No sodium at all.

    ETA: This is also yummy for fish, but you can't leave the fish in it too long or it'll start to "cook". I'll put the fish, usually tilapia, in the marinade about 5-10 minutes before I grill it.
  • theredfive
    theredfive Posts: 2
    I like using rice wine vinegar and sesame seed oil.. I usually add finely chopped garlic and green onion and pepper. It's wonderful.
  • momma3sweetgirls
    momma3sweetgirls Posts: 743 Member
    Lime Grilled Chicken

    1/2 lime juice (2 large limes)
    1/4 vegetable oil
    1 clove minced garlic
    2 Tbsp honey
    1 tsp dried thyme
    1 tsp dried rosemary

    Good for 6-8 boneless skinless chicken breasts.
  • froggy15
    froggy15 Posts: 154 Member
    I might try some of these myself! I usually just use lite italian salad dressing to marinade chicken.
  • smpearce13
    smpearce13 Posts: 32 Member
    I do one similar to froggy's. Just lite italian dressing with some spices (usually salt and pepper, and a garlic wine seasoning salt I got from The Melting Pot), just a dash of butter in as well. I grill the chicken, then put it in back in the dressing (in a corning ware dish) and broil it on the grill another 10-15 minutes. Sometimes I'll sprinkle some parm cheese on top. The broiling makes sure it's cooked, but still stays juicy and such.

    Another one I do is a teriyaki based. Use some Gourmet sauce (from Sam's club), some soy, peanut oil and do the same thing with it on the grill.

    Every so often I'll make my own balsamic vinagrette.

    In all cases, I usually eat the chicken with rice. The remainder of the sauce can be spooned on the rice for some added flavor as well.
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