Chicken Teriyaki Salad
Experience the perfect blend of sweet and savory flavors with this delicious chicken teriyaki salad. Tender grilled chicken, crisp vegetables, and a homemade teriyaki dressing come together to create a refreshing and satisfying salad that is bursting with Asian-inspired flavors. This chicken teriyaki salad is a complete and satisfying meal on its own, perfect for a light lunch or dinner.
Ingredients
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Minor’s® Teriyaki Sauce RTU 4 x 0.5 gallon -- 1 qt
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Sesame seed oil -- 0.25 cup
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Lime juice, fresh -- 3 fl oz
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Water -- 4 fl oz
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Tenders, Chicken, raw, boneless, skinless -- 3.75 lb
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Scallions -- 1 tbsp
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Spice, Ginger root, fresh, minced -- 0.5 oz
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Lettuce, Romaine, chopped fine -- 3 lb
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Snow Peas, trimmed -- 6 oz
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Segments, Grapefruit, ruby red -- 24 oz
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Radishes, raw, sliced thin -- 6 oz
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Cashew nut, roasted and salted, chopped -- 4.5 oz
Preparation
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1In a small mixing bowl combine 16 oz. Teriyaki Sauce, 1 fl.oz. sesame oil, 1 fl.oz lime juice and water. Mix until well blended. Transfer to 4’’ half hotel pan, add chicken, tightly cover and refrigerate for one hour.
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2Pre-heat grill to medium high heat.
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3Make vinaigrette: In a small bowl combine remaining oil, lime juice, 8 oz. Teriyaki Sauce, Scallions and ginger. Mix until well blended, chill and reserve.
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4Remove chicken from marinade and grill, turning frequently, until the internal temperature is 165°F, approximately 6-8 minutes. Using the remaining 8 oz. Teriyaki Sauce, brush onto chicken and grill for an additional 1 minute, do not burn. Set aside.
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5To serve: On desired plate arrange lettuce, snow peas, radish, grapefruit, cashews, and chicken and dress with vinaigrette.
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