Chicken Teriyaki Salad
For an even quicker salad you could use rotisserie chicken or leftover roast chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course Salad
Scale
Ingredients
- 2 chicken breasts, boneless, skinless
- 2 tbs teriyaki sauce
- 1/2 yellow pepper, sliced
- 1 onion, sliced
- 2 tsp olive oil
- 1 tsp soy sauce
- 1 avocado, cut into bite-size pieces
- 1 tomato, sliced, quartered
- 1/3 cup roasted cashews
- Lettuce for 2 main meal salads
- Teriyaki Vinaigrette
- 2 tbs peanut butter
- 1 tbs Teriyaki sauce
- 1 tbs sherry vinegar
- 1 tsp soy sauce
- 1 tsp Dijon-style mustard
- 2 tbs salad olive oil
- 1 tbs walnut oil
Instructions
- Spoon Teriyaki sauce over chicken and let marinate for 15 minutes.
- Saut onion and pepper in olive oil and soy sauce until crisp-tender.
- Cook chicken on barbecue grill, 12 – 15 minutes, turning once.
- Vinaigrette:
- Mix peanut butter, Teriyaki sauce, vinegar, soy sauce and mustard.
- Slowly add olive oil, whisking constantly, then whisk in walnut oil.
- Salad:
- Prepare lettuce and put in large salad bowl.
- Add half of dressing to lettuce and toss well to coat.
- Add peppers, onions, and a bit more dressing if needed, and toss
- When chicken is done, cut into bite-size chunks
- Arrange sliced chicken, tomatoes, and avocado on top of salad.
- Sprinkle with cashews and serve, remaining dressing on the side
Notes
You could substitute peanuts for the cashews, and sesame oil for the walnut oil.
Keywords: teriyaki chicken, chicken salad, main course salad
