Teriyaki Chicken Salad
Servings Prep Time
6servings 20minutes
Cook Time
10minutes
Servings Prep Time
6servings 20minutes
Cook Time
10minutes
Teriyaki Chicken Salad - This salad is to live for! Packed with refreshing pineapple, macadamia nuts and coconut all doused with the most AMAZING Pineapple Sesame Dressing and the Sweet Chili Teriyaki Chicken is incredible! But my favorite part is you drizzle the leftover Teriyaki glaze all over the salad! Definitely a keeper!
Ingredients
SALAD
  • 1 small head romaine lettuce, chopped
  • 1/2 red cabbage, thinly sliced
  • 1cup pineapple, chopped(will use in dressing)
  • 1cup Matchstick carrots
  • 1 red bell pepperjulienned then cut into thirds
  • 1cup snow peas julienned then cut into thirds
  • 5 green onions, thinly sliced
  • 1cup macadamia nuts, toasted*
  • 1/2cup sweetened coconut flakes, toasted*
Pineapple Sesame Vinaigrette
  • 1cup chopped fresh pineapplefrom whole pineapple above
  • 3tablespoons honey
  • 1/4cup cider vinegar
  • 1 1/2teaspoons toasted sesame oil
  • 1 garlic clove, peeled
  • 1 1/2teaspoons freshly grated ginger
  • 1/4teaspoon salt
  • 1tablespoon mayonnaise(optional for creamier)
Add later:
  • 1/2cup canola oil
  • 1tablespoon sesame seeds
Instructions
  1. CHICKEN: Prepare chicken according to directions. Chop chicken or thinly slice. Reserve extra Teriyaki Sauce to drizzle over salad.
  2. DRESSING: While chicken is marinating, prepare dressing by adding all dressing ingredients to food processor except canola oil and sesame seeds. Blend until smooth. Add sesame seeds and canola oil and pulse until combined. Add additional honey for sweeter or cider vinegar for tangier if desired (will depend on how sweet your pineapple is and how tangy you want it). Refrigerate. Shake or stir when ready to serve to recombine.
  3. SALAD: Either layer the salad starting with the lettuce on bottom then all vegetables and finish with pineapple, macadamia nuts, coconut and chicken OR toss all of the salad ingredients together in a large bowl and top with pineapple, chicken, macadamia nuts and coconut. Drizzle with reserved Teriyaki Glaze and Pineapple Sesame Dressing. Note: If your Teiryaki Sauce has become to thick to drizzle, simply whisk in some water to thin.
Recipe Notes

*To toast macadamia nuts and coconut, add to a large skillet (separately) and heat over medium heat. Cook, stirring occasionally until golden. You can also toast your coconut in the oven by spreading in an even layer on a baking sheet and bake at 350 F degrees for 5-7 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly.
**All ingredients are guidelines – add more or less according to taste.
***Total time does not include marinating chicken as this will vary between individuals.