Teriyaki Chicken Salad
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Teriyaki Chicken Salad
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Teriyaki Chicken Salad is one of the most delicious salads you will ever sink your teeth into with epic Pineapple Sesame Dressing! This to live for salad is packed with cool, crisp veggies, sweet pineapple, salty macadamia nuts and toasted coconut all doused with fresh tangy Pineapple Sesame Dressing! But the best part is all that freshness WITH juicy, savory Sweet Chili Teriyaki Chicken and the Teriyaki Sauce that you you drizzle all over your salad!
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Ingredients
- 1 Recipe Sweet Chili Teriyaki Chicken <<click for recipe
SALAD
- 1 small head romaine lettuce, chopped chopped
- 1/2 red cabbage, thinly sliced thinly sliced
- 1 fresh pineapple, chopped (will use 1 cup in dressing)
- 1 cup matchstick carrots
- 1 red bell pepper, julienned then cut into thirds
- 1 cup snow peas, julienned then cut into thirds
- 5 green onions, thinly sliced
- 1 cup macadamia nuts, toasted*
- 1/2 cup sweetened coconut flakes, toasted*
- fried wonton strips (optional)
Pineapple Sesame Vinaigrette
- 1 cup chopped fresh pineapple (from whole pineapple above)
- 3 tablespoons honey
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons toasted sesame oil
- 1 garlic clove, peeled
- 1 1/2 teaspoons freshly grated ginger
- 1/4 teaspoon salt
- 1 tablespoon mayonnaise (optional for creamier)
Add later:
- 1/2 cup canola oil
- 1 tablespoon sesame seeds
Instructions
- CHICKEN: Prepare chicken according to directions (click here). Chop chicken or thinly slice. Reserve extra Teriyaki Sauce to drizzle over salad.
- DRESSING: While chicken is marinating, prepare dressing by adding all dressing ingredients to food processor except canola oil and sesame seeds. Blend until smooth. Add sesame seeds and canola oil and pulse until combined. Add additional honey for sweeter or cider vinegar for tangier if desired (will depend on how sweet your pineapple is and how tangy you want it). Refrigerate. Shake or stir when ready to serve to recombine.
- SALAD: Either layer the salad starting with the lettuce on the bottom then all the vegetables and finish with pineapple, macadamia nuts, coconut and chicken OR toss all of the salad ingredients together in a large bowl and top with pineapple, chicken, macadamia nuts and coconut. Drizzle with reserved Teriyaki Glaze and Pineapple Sesame Dressing. Note: If your Teriyaki Sauce has become too thick to drizzle, simply whisk in some water to thin.
Notes
- *To toast macadamia nuts and coconut, add to a large skillet (separately) and heat over medium heat. Cook, stirring occasionally until golden. You can also toast your coconut in the oven by spreading in an even layer on a baking sheet and bake at 350 F degrees for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly. **All ingredients are guidelines - add more or less according to taste. ***Total time does not include marinating chicken as this will vary between individuals.
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