I almost never buy prepared dressings and marinades. Good Seasons dressing mix, however, is one of my compromises. It’s basically spices and other dried bits — and a small amount of “natural” maltodextrin and Xanthan both of which confuse me in this context. They are unnecessary thickeners/emulsifiers. A better solution would be to alter the vinegar:oil ratio. But we all need a bit of convenience from time to time. And, this bit of convenience tastes good and does a good job of marinating chicken — a trick I learned from my dad decades ago.
The marinade is fairly acidic, which will toughen meat if left to marinate for extended (overnight) periods. So, a quick 30-60 minute soak is all that’s needed.
This is so easy, it's more of an idea than actual recipe. Grill a double batch and use the leftovers for lunch and to top salads. I often use this when making Cobb Salad.
- 4 boneless chicken breasts, about 2 pounds
- 1 package Good Seasons Italian dressing
- 1/4 cup vinegar, for dressing
- 1/2 cup oil, for dressing
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes
- 8 oz baby portobello mushrooms
- salt, to taste
- Pierce chicken breasts with a fork and pound to even thickness.
- Prepare one package of Good Seasons dressing according to directions on box.
- Coat chicken pieces in dressing. Allow to marinade 30 minutes or up to an hour.
- Toss the tomatoes and mushrooms with olive oil and salt.
- Grill chicken along with cherry tomatoes and baby portobellos.