Grilled Teriyaki Chicken Salad Recipes

TERIYAKI GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

GRILLED TERIYAKI CHICKEN SALAD

Steps:

• Combine chicken, ½ cup teriyaki sauce,. Press the extra air out of the bag, seal, and chill for at least a half an hour or overnight for best result.
• In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
• Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill, brush the pineapple with a little olive oil. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips.
• Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired.

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY

Steps:

• Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
• Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
• Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
• Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
• Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
• In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
• Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
• Divide between serving bowls and top with the scallions.
• Enjoy!

TERIYAKI CHICKEN SALAD

Steps:

• Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
• While chicken in marinating, whisk together dressing ingredients -- and set aside on counter.
• Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
• Place greens on plate and top with the remaining salad ingredients, adding chicken last.
• Serve with dressing.
• Times do not include marinating.

GRILLED TERIYAKI CHICKEN TENDERS

Steps:

• Whisk soy sauce, water, vinegar, brown sugar, ginger, garlic, and Worcestershire sauce together in a bowl and pour into a 1-gallon resealable plastic bag. Add chicken tenders, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TERIYAKI CHICKEN SALAD WITH POPPY SEED DRESSING

Steps:

• Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°., Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing.