Teriyaki Chicken Salad
| September 7, 2016
Teriyaki sauce is a wonderful condiment to have in the kitchen as it spices up just about any dish. Fish beef chicken and mixed vegetables are all enhanced with a touch of teriyaki!
INGREDIENTS
YEILDS 4 SERVINGS
- 2–4 slices chicken breast
- 2 Tbsp. teriyaki sauce
- 1 tsp. garlic powder
- ¼ tsp. cracked black pepper (optional)
- 4 cups heart of romaine sliced
- 1 stalk celery cut into strips
- 1 red pepper cut into strips
- 1 Tbsp. olive oil
PREPARATION
Wash chicken breasts and pat dry. Arrange chicken slices in a pan sprayed with oil. Smear lightly with half the teriyaki sauce and half the garlic powder. Grill in the oven or BBQ 10 minutes per side or until juices run clear. Cut celery and red pepper to desired size. Combine oil lemon juice and remaining garlic powder and teriyaki sauce. Arrange romaine lettuce on four plates or in a bowl. Top with cut vegetables. Cut grilled chicken into strips and spread over lettuce. Drizzle with dressing. Variation: Substitute 1 tomato cut into wedges and handful of black olives for the celery.
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