Teriyaki Chicken Salad

Teriyaki Chicken Salad
Serves 4
Total Time
45 min
Total Time
45 min
  1. 2 chicken breasts
  2. 1 bottle teriyaki marinade (I used the store brand 30 minute marinade)
  3. 1/4 of a fresh pineapple, cut into spears
  4. few sprays of cooking spray
  5. 1/2 red pepper, diced
  6. 4 green onions, diced
  7. 4 tablespoons of cilantro, chopped
  8. 2 cups romaine lettuce, shredded
  9. 2 cups pre-shredded coleslaw mix
  10. 1/2 cup (or so) Jimmy's Pineapple Cole Slaw Dressing
  11. 1/4 cup crispy wonton strips
  1. Start by preheating your oven to 350 degrees.
  2. Place the chicken in a baking dish and pour 3/4 of the bottle of teriyaki marinade over them. Flip them around with a pair of tongs until they are fully coated. Bake in the oven for 30 minutes. Once fully cooked, take out of the marinade and slice into thin strips. Set aside.
  3. While the chicken cooks, preheat a grill pan (or a real grill) to medium high heat. Spray the pineapple spears lightly on each side with cooking spray. Grill for a minute or so on each side. Take off the grill, let cool slightly and cut into cubes. Set a side for now.
  4. In a large bowl, combine the romaine, cole slaw mix and Pineapple Cole Slaw Dressing. Add just a little dressing at a time while tossing to coat. Add more or less depending on your taste.
  5. To assemble the salad, plate the romaine/coleslaw, then top with red pepper, green onion, cilantro, grilled pineapple, chicken and wonton strips. Drizzle with remaining teriyaki sauce.
Jimmy's https://www.jimmysdressing.com/