Grilled Teriyaki Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
523 kcal
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Course
Main Course, Salad
Grilled Teriyaki Chicken Salad
Description
Grilled Teriyaki Chicken Salad features boneless, skinless chicken breasts pounded to an even thickness and marinated briefly in teriyaki sauce with pineapple juice. The chicken and pineapple rings are grilled until cooked through and lightly charred, providing a balance of sweet and savory flavors with smoky grill notes. The salad base consists of chopped romaine or green leaf lettuce, halved cherry tomatoes, thinly sliced red onion, sliced avocado, and chopped cilantro.
The salad is assembled by layering lettuce and topping with the sliced grilled chicken, pineapple, tomatoes, onions, avocado, and cilantro. The dressing combines teriyaki sauce, rice (or apple cider) vinegar, olive oil, and pineapple juice, offering a tangy and slightly sweet complement. Shaking or stirring the dressing immediately before serving ensures proper emulsification. Optionally, sesame seeds can be sprinkled on top for added texture.
This salad is suited to a warm-weather meal or any time a satisfying, grilled protein salad is desired. The combination of creamy avocado and juicy grilled pineapple brightens the savory grilled chicken, while the dressing balances the flavors.
A thicker teriyaki sauce improves the marinade and dressing intensity. Store-bought or homemade sauces can be used according to preference.
Ingredients
- ½ cup teriyaki sauce (see note)
- 4 chicken breast pounded to even thickness, boneless skinless
- 8 cups romaine lettuce or green leaf lettuce, chopped
- ½ cup cherry tomato halved
- ¼ red onion thinly sliced
- 2 avocado sliced
- 1 ounce can pineapple with juice, (juice divided between marinade and dressing, see instructions, rings
- cilantro roughly chopped
Dressing
- ½ cup teriyaki sauce
- ⅓ cup rice vinegar or apple cider vinegar
- ⅓ cup olive oil
- pineapple juice (from the can of pineapple rings)
Instructions
- Combine chicken, 1/2 cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag. Press the extra air out of the bag, seal, and chill for 15 minutes.
- 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. 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 or chop into 1-inch pieces.
- 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.
Notes
- Use a thick teriyaki sauce for better flavor intensity in both marinade and dressing.
- Homemade teriyaki or your favorite store-bought brand works well.
- Serve salad immediately after dressing to maintain fresh textures and vibrant flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 2901mg | 121% |
| Potassium | 1119mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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