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Grilled teriyaki chicken salad


  • Grilled teriyaki chicken salad 🙂
  • Ingredients:
  • 1⁄2 cup of teriyaki sauce,
  • 4 boneless peeled chicken breasts, smashed into a uniform thickness
  • 8 cups of chopped lettuce or lettuce
  • 1⁄2 cup cherry tomato, halved
  • 1⁄4 red onion, sliced
  • 2 avocados, sliced
  • 1 15 oz canned pineapple ring with juice (salt separately marinade and seasoning, see instructions)
  • Parsley, chopped
  • Dressing:
  • 1⁄2 cup of teriyaki sauce
  • 1⁄3 cup rice vinegar or apple cider vinegar
  • 1⁄3 cup of olive oil
  • Pineapple juice (from canned pineapple rings)


  1. Place half of the pineapple juice in chicken, 1/2 cup of teriyaki sauce and pineapple cans in a resealable pouch. Excess air was squeezed out of the bag, sealed and allowed to cool for 15 minutes.
  2. In a small to medium bowl, mix all the seasonings, mix well, then cover and cool to use.
  3. Grease on the grill and preheat. Place the chicken on the grill and discard the marinade bag. Place the chicken and pineapple rings on the grill. Bake the pineapple ring until it is hot and tender, and begin to form a baking mark. Roast chicken on both sides for 6-10 minutes each time until charred and fully cooked (the inside is completely white, no pink). Transfer to the cutting board, cut into strips or cut into 1 inch pieces.
  4. Assemble the salad, chop the lettuce, and place on chicken, tomatoes, onions, avocado slices, grilled pineapple slices and parsley. Serve with the prepared seasonings (mix or shake before serving). Sprinkle with sesame seeds if needed. The thicker the teriyaki sauce, the better.

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