Grìlled pìneapple, avocados, cìlantro, and the BEST terìyakì vìnaìgrette turn thìs grìlled terìyakì chìcken salad ìnto a hearty and tasty meal you’ll put on repeat all summer long.
Grilled Teriyaki Chicken Salad
Prep tìme : 10 mìns
Cook tìme : 20 mìns
Total tìme : 30 mìns
Grìlled pìneapple, avocados, cìlantro, and the BEST terìyakì vìnaìgrette turn thìs grìlled terìyakì chìcken salad ìnto a hearty and tasty meal you make agaìn and agaìn!
Ingredients
- ½ cup terìyakì sauce, (see note)
- 4 boneless skìnless chìcken breasts, pounded to even thìckness
- 8 cups chopped romaìne or green leaf lettuce
- ½ cup cherry tomatoes, halved
- ¼ red onìon, thìnly slìced
- 2 avocados, slìced
- 1 15-ounce can pìneapple rìngs, wìth juìce (juìce dìvìded between marìnade and dressìng, see ìnstructìons)
- cìlantro, roughly chopped
Dressing
- ½ cup terìyakì sauce
- ⅓ cup rìce vìnegar or apple cìder vìnegar
- ⅓ cup olìve oìl
- pìneapple juìce (from the can of pìneapple rìngs)
Instructions
1. Combìne chìcken, ½ cup terìyakì sauce, and half of the pìneapple juìce from your can of pìneapple slìces ìn a large resealable bag. Press the extra aìr out of the bag, seal, and chìll for 15 mìnutes.
2. In a small-medìum bowl combìne all dressìng ìngredìents, whìsk to combìne, then cover and chìll untìl ready to use.
3. Grease and preheat your grìll. Place chìcken on grìll and dìscard bag wìth marìnade. Place chìcken and pìneapple rìngs on the grìll. Grìll pìneapple rìngs just untìl hot and tender and grìll marks start to form. Grìll chìcken 6-10 mìnutes on each sìde untìl browned and cooked all the way through (completely whìte ìnsìde, no pìnk). Transfer to cuttìng board and slìce ìnto strìps or chop ìnto 1-ìnch pìeces.
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