Best Grilled Teriyaki Chicken Salad Recipes

GRILLED TERIYAKI CHICKEN SALAD image

Provided by Kana K.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup teriyaki sauce
4 boneless skinless chicken breasts, pounded to even thickness
8 cups romaine lettuce or 8 cups green leaf lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 avocados, sliced
1 (20 ounce) can pineapple slices in juice, with juice or 1 (8 ounce) can depending on how much you love pineapple
1/4 cup cilantro, roughly chopped
1/2 cup teriyaki sauce, for teriyaki pineapple vinaigrette
1/3 cup olive oil, for teriyaki pineapple vinaigrette
1/3 cup rice vinegar or 1/3 cup apple cider vinegar, for teriyaki pineapple vinaigrette
1 -4 tablespoon pineapple juice, for teriyaki pineapple vinaigrette

Steps:

Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.

Nutrition Facts : Calories 627.8, Fat 36.2, SaturatedFat 5.3, Cholesterol 75.5, Sodium 2914.7, Carbohydrate 47, Fiber 10.3, Sugar 33.6, Protein 33.4

Grilled Teriyaki Chicken Salad image

Number Of Ingredients 13

Sweet-and-Sour Dressing (see recipe)
1 (8-ounce) can sliced pineapple slice, drained and juice reserved
1/4 cup teriyaki sauce baste and glaze sauce
4 boneless skinless chicken breast halves (about 1 pound)
1/4 teaspoon seasoned pepper
6 cups bite-size pieces mixed Salad greens
4 cups clut-up vegetables (Chinese pea pods, sliced mushrooms, red bell pepper strips)
Sweet-And-Sour Dressing:
1/4 cup teriyaki sauce baste and glaze
Reserved pineapple juice
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons vegetable oil

Steps:

Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce sprinkle with seasoned pepper. Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips. Divide salad greens among 4 dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing.Sweet-and-Sour DressingAbout 1/4 cup teriyaki baste and glazeReserved pineapple juice1/4 cup white wine vinegar2 tablespoons sugar2 tablespoons vegetable oilAdd enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving.1 Serving: Calories 325 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 65mg Sodium 1450mg Carbohydrate 29g (Dietary Fiber 3g) Protein 31g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves