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Grilled Teriyaki Chicken Salad

Grilled Teriyaki Chicken Salad

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Grilled Teriyaki Chicken Salad is a delightful fusion of juicy grilled chicken, fresh vegetables, and a tangy teriyaki vinaigrette that will leave your taste buds wanting more. Ideal for summer barbecues or a quick weeknight dinner, this vibrant salad not only looks appealing but is also packed with essential nutrients. The addition of grilled pineapple and creamy avocado provides a tropical twist that elevates this dish to new heights. Each bite bursts with flavor, making it a satisfying meal you’ll want to prepare time and again.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • ½ cup teriyaki sauce (divided)
  • 8 cups chopped romaine lettuce
  • ½ cup cherry tomatoes (halved)
  • ¼ red onion (thinly sliced)
  • 2 avocados (sliced)
  • 1 can pineapple rings (15 ounces) with juice
  • ⅓ cup rice vinegar or apple cider vinegar
  • ⅓ cup olive oil
  • Fresh cilantro (for garnish)

Instructions

  1. Marinate the chicken by combining it with ½ cup teriyaki sauce and half of the pineapple juice in a resealable bag. Seal and chill for at least 15 minutes.
  2. For the dressing, whisk together the remaining teriyaki sauce, rice vinegar, olive oil, and remaining pineapple juice in a bowl. Chill until ready to use.
  3. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-10 minutes on each side until fully cooked and no longer pink inside. Grill pineapple rings until tender.
  4. Slice grilled chicken and assemble your salad by layering chopped romaine, chicken strips, cherry tomatoes, red onion, avocado, grilled pineapple, and cilantro in serving bowls.
  5. Drizzle with dressing before serving.

Nutrition

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