Asian Teriyaki Chicken Salad
Teriyaki Chicken and a Peanut Butter Infused Dressing make the flavors in this salad pop
Equipment
- Grill or Grill Skillet
Ingredients
- 1/2 cup teriyaki sauce
- 1 1/2 lbs chicken breast, pounded with meat mallet
- 1 tbsp olive oil for grill pan
- 2 heads Romaine lettuce you can also use prebagged lettuce or spring mix
- 1 cup chopped carrots
- 1/2 cup green onions, chopped
- 3 halo oranges, peeled and seperated could also use drained, canned mandarin oranges
- 1 can crunchy chow mein noodles
- 1/2 cup raw cashews
- 1 package cole slaw mix
Peanut Butter Dressing
- 5 tbsp peanut butter
- 2 tbsp soy sauce or coconut aminos
- 1 1/2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 clove garlic, peeled and minced
- 1/4 cup water warm water works best
Instructions
- Place chicken in large Ziplock bag, beat and tenderize chicken with meat mallet. You may need to transfer to another Ziplock bag if any holes occured during tenderizing. Add teriyaki sauce and let chicken marinate for at least two hours to five hours.
- In a small bowl, whisk together ingredients for Peanut Butter dressing. You can store in refrigerator until ready to use.
- Prep all of your salad ingredients. Chop lettuce, carrots, green onions, etc.
- Brush skillet or grill with olive oil. Cook your chicken on grill or on grill pan until completely cooked through.
- Chop your cooked chicken. Assemble your salad ingredients. Drizzle peanut dressing on top. Serve immediately.