Mouth Watering Oriental Chicken Salad With Galeos Ginger Wasabi Dressing

Slice a boneless & skinless chicken breast into desired size portions and place them in a baggie.

Pour in about 2 tablespoons of Galeos Ginger Wasabi Miso dressing, close the bag and shake to coat.

Marinate in the fridge for at about 30 minutes.

Grill chicken until done, about 8 minutes on each side.

While chicken is grilling, mix salad greens on a plate: romaine lettuce, Chinese cabbage, cilantro, and green onions. Top with shredded carrots, tomatoes and almonds or cashews. Slice cooked chicken breast and put on top of greens, add crunchy rice noodles, and top with Galeos Ginger Wasabi Miso dressing.


Thank you to Elisabeth from California for providing this recipe!

Delicious Waldorf Salad Topped With Galeos Dijonnaise Dressing

Mix together the following ingredients into a salad bowl:

  • 2 cups baby green salad mix
  • 1 small granny smith apple sliced
  • 1/2 cup red/purple grapes halved
  • 1/4 cup candied walnuts or pecans
  • 1/4 cup blue cheese crumbles
  • 1 cooked chicken breast 
    • Marinate for 30 minutes in Galeos Miso Dijonnaise
    • Cook for 8 minutes on both sides
    • Cut chicken breast to desired portions
  • 2-4 tbsp. Galeos Miso Dijonnaise.

Thank you to Kim from Idaho for this delicious recipe!


Roast Beef With Pumpkin and Galeos Miso Caesar


  • 6 lbs of boneless rib eye beef
  • Fresh rosemary
  • 1 tbsp of course black pepper
  • 10 cloves of whole garlic peeled
  • 2 lbs of pumpkin diced into 2″ squares
  • 3 tbsp of olive oil
  • 1 tbsp of sea salt
  • 1/2 cup of Galeos Miso Caesar


Pre heat the oven to 350° in roasting, in a dip tray place the beef make deep insertion with knife and insert the garlic cloves and rosemary in different parts of the beef, rub the beef with olive oil and add black pepper and salt, pour the Galeos Miso Caesar, place the pumpkin squares around the beef and brush the above ingredients onto it, place in oven for 45 min. Remove the pan and start brushing the ingredients periodically and roast for a further 45 minutes, check the temperature inside the beef and once it reaches 135° is ready for a medium rare

Galeos Nicoise Miso Caesar Salad

Serves 4


6 Tbsp Galeos Miso Caesar ½ head romaine lettuce
4 oz. mix baby greens (spinach, kale, arugula)
2 hard-boiled eggs
2 large tomatoes
12 asparagus stalks
12 oz. can tuna, drained
2 medium pickled cucumbers


Eggs, asparagus can be cooked the day before, but Galeos suggest it to be done before serving. Cook asparagus in water with a little of salt about 3-5 min. While you are waiting for asparagus, divide mix baby greens and lettuce among 4 plates. Arrange egg slices along one edge of each plate, place 3 asparagus stalks across the top of each salad, divide potato and tomatoes evenly and add 3oz. of tuna and ½ pickled cucumber. Drizzle with Galeos Miso Caesar dressing.

Instead of canned tuna, you can use fresh seared tuna or grilled wild salmon.

Always yours,
Chef Galeos

Oven Baked Galeos Sesame Chia Baby Back Ribs

Oven Baked Galeos Baby Back Ribs

  • 4 Lbs of baby back ribs
  • 4 Tbsp of extra virgin olive oil
  • 2 Tbsp of salted butter
  • 1 Tbsp of black pepper
  • 1/2 Cup of honey
  • 3 oz of diced fresh green chili peppers
  • 1 Clove of garlic minced
  • 1 Cup of Galeos Miso Sesame Chia
  • Sea salt to your liking


Preheat oven to 325°, in a deep tray rub the ribs in olive oil, butter and honey, pour the Galeos Caesar onto ribs and cover well all over the ribs, add the pepper and sea salt, chili peppers and garlic, close the tray with foil and place it in the oven for 20 minutes, remove the foil and brush the juice at the bottom of the tray every 10 minutes until cooked, about 20 to 30 minutes, when ready place the ribs on a nice dish and pour the juice on top and enjoy it.

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