My go-to marinade for chicken and swordfish: Girard’s Light Champagne Salad Dressing. I use this frequently to marinate chicken breast cutlets and swordfish steaks. Even just 5-10 minutes in a ziploc bag can impart a lot of flavor. Marinate up to 6 hours in the fridge (I’m guessing here on max marinating time—anyone know any facts on this?).

Serving suggestions: Serve grilled swordfish with Kaira’s Kale Salad. Serve grilled chicken with steamed broccoli tossed in 1 T. oilve oil and 1/4 c. shredded parmesan cheese. The grilled chicken breasts are also good to have on hand in the fridge to add to salads, quesadillas and sandwiches. I also use this grilled chicken in my Pesto Pasta recipe. Yum!

****Oh no! Upon scrutiny of the Girard’s Light Salad dressing label, I see that MSG is on of the ingredients. Eek. This is where my goal to eat all organic conflicts with my desire for convenience. I am okay with using this dressing as a marinade from time to time still. Hopefully most of the MSG cooks out on the grill (???) or remains in the bag when, using tongs,  you take the chicken or fish out to cook. This is a future project: create an organic version of this dressing. True that necessity is the mother of invention; but its not exactly an immediate necessity, so don’t look for it too soon.

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