GRILLED TERIYAKI CHICKEN SALAD
At a Glance
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4 servings
Categories
- Main Course
- Salads
- Grilling
Allergens
- Soy
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A grilled chicken salad with teriyaki-marinated chicken served over chopped romaine or green leaf lettuce.
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Equipment
Grill, tongs, cutting board, knife, large salad bowl
Ingredients
- 1/2 cup teriyaki sauce
- 4 boneless skinless chicken breasts, pounded to even thickness
- 8 cups romaine lettuce or green leaf lettuce, chopped
Instructions
Marinate the chicken breasts in the teriyaki sauce while preparing the grill.
Preheat a grill to medium-high heat.
Grill the chicken until cooked through and the internal temperature reaches 165°F, turning as needed.
Let the chicken rest briefly, then slice.
Divide the chopped lettuce among 4 plates or place in a large salad bowl.
Top the lettuce with sliced grilled teriyaki chicken and serve.
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