Teriyaki Chicken Salad

5 from 1 vote

This Grilled Teriyaki Chicken Salad recipe is bursting with colour, flavour, and texture. The grilled pineapple makes for a stand-out salad!

Prep Time15

Cook Time15

Marinating Time3

Total Time3 30

Course: Main Course, Salad

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Servings: Servings

Calories: 647kcal

Trim chicken breasts if necessary, then pound to an even thickness. Place in a plastic baggie or container.
Whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger. Season with salt and pepper, to taste.
Measure out ¼ cup of this mixture into a glass measuring cup or stick blender cup, set aside.
Pour remaining mixture into the baggie of chicken, seal and massage it in gently to fully coat. Chill for 3 hours or so.

Add olive oil and rice vinegar to the reserved teriyaki marinade.
Whisk or use a stick blender to emulsify, season with salt and pepper, to taste.
Cover and chill until ready to use.

Heat your grill, spray generously with pan spray.
Grill chicken breasts until cooked through, basting regularly with any marinade left in the baggie.
(Note: Cook for a minute or so after the last basting, for food safety!)
As your chicken is cooking, spray the pineapple and broccolini, season with a bit of salt and pepper.
Grill until heated through, and nice grill lines are cooked into the pineapple pieces.
Remove the cooked chicken from the grill, cover with foil as you prepare the salads.
Fluff the base salads, or divide salad greens between 2 bowls.
Arrange the cabbage, red pepper, onion, and green onions on the bowls of greens.
Slice the chicken, arrange on the salad along with the grilled broccolini and pineapple.
Serve immediately, with the teriyaki vinaigrette.

See post for more information about my use of base salads.