Hi there! Is everyone having a great summer so far?
We certainly are. The heat is on and we have decided that this is the summer of salads. We love eating the abundance of fresh fruits and vegetables available to us now and what better way to showcase them than by salads (plus the fact that MGG can't go a day without a salad...#rabbitatheart).
I've joined on the salad band wagon with him but I like my salads with some sort of protein in them to consider them a main dish. That usually means some form of chicken for me and being summertime grilling the chicken is my go to method.
On Sunday, MGG and I visited our local farmer's market and found the best salad greens. This particular vendor grew only greens and they had baskets of loos salad greens to mix and match. Love it! So we grabbed a few bags full and went on our way to see what else we could find. An hour later we came home with fresh tomatoes, cucumbers, berries, melons, and bell peppers, and on and on....
On Monday I was working at home and decided to put the salad greens and bell peppers to good use and make a salad for lunch. I decided to create a Grilled Teriyaki Chicken Salad. So I grabbed my favorite marinade, Organicville's Island Original Teriyaki sauce, and some cashews, and pineapple to create this salad that reminded me of a great teriyaki bowl. Oh it was soooo good. I tell you, MGG missed out on this one!
The dressing is a combination of the teriyaki sauce mixed with rice vinegar, some pineapple juice (so save the liquid in the can) and some olive oil. Yum! This dressing is light and tasty and the perfect topping.
So grab all your fresh veggies and make a wonderful salad for your lunch. No need to share...I won't tell anyone. But if you do find yourself in a generous mood you can just double, triple etc..this recipe and make enough for the family.
Grilled Teriyaki Chicken Salad
1 boneless skinless chicken breast
1/2 cup teriyaki marinade (such as Organicville's Island Original Teriyaki sauce)
2 cups of mixed baby greens
1/3 cup of sliced red and orange bell pepper
1/4 whole cashews
1 8 oz can of pineapple chunks, juice saved for dressing
1/4 cup teriyaki sauce
2 Tbls rice vinegar
2 Tbls olive oil
2-3 Tbls pineapple juice (from the can of pineapple rings)
To prepare chicken marinate the chicken breast in the marinade for 30 minutes. Meanwhile prepare the salad ingredients by placing them on a platter or in a medium bowl.
Prepare the dressing. In a small bowl or mason jar add the teriyaki sauce, vinegar, olive oil, and pineapple juice. Shake until combined. Set aside.
Heat a gas grill to medium high. Add chicken, discarding remaining marinade. Cook covered about 5 minutes per side or until it reaches 160 degrees internal temperature. Remove from grill and all to rest 10 minutes. Slice chicken into slices and add to the salad.
Drizzle salad with dressing, toss to coat. Serve.
Another recipe using Organicville's Island Original Teriyaki sauce: Teriyaki London Broil