Grilled Teriyaki Chicken Salad

By Tracy

4 Person

120 Minutes

0 Calories

This recipe is nice and simple because the teriyaki sauce gets split to double as a marinade, and the rest is saved for the dressing – 2 for 1! It’s packed with veggies, but the star of the show for me is the grilled pineapple. The pineapple always finishes before the chicken, so just remove it as it’s finished. I like to cook mine just long enough to get grill marks on both sides, and it’s slightly softened.

Ingredients

Teriyaki Salad Dressing

1/4 cup avocado or olive oil
3 tbsp. freshly squeezed lime juice
1/2 cup reserved teriyaki sauce

Teriyaki Sauce

1/4 cup mirin, optional
1/4 cup maple syrup
1/2 cup gluten-free soy sauce, or coconut aminos
2 cloves garlic, minced
1 tbsp. minced fresh ginger

1 tbsp. sesame seeds
1 ripe avocado, thinly sliced
1/2 cup roughly chopped cilantro
1 small orange bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 head romaine, cut and washed
1 1/2 pounds fresh pineapple
1 1/2 pounds boneless skinless chicken thighs

Method

01

Place all the ingredients for the teriyaki sauce into a medium-sized saucepan, and bring the mixture to a boil. Lower the heat to maintain a simmer, and cook until the mixture is reduced and slightly syrupy, about 15-20 minutes.
02

Pour 1/4 cup of the teriyaki sauce over the chicken thighs, and toss to thoroughly coat. Reserve the remaining 1/2 cup of the sauce for the salad dressing. Marinate the chicken 1 hour or overnight for a deeper flavor.
03

When you’re ready to cook the chicken, preheat the grill over medium heat until it reaches a steady temperature of 350ºF-400ºF. Place the marinated chicken and the sliced pineapple onto the grill.
04

Cook the pineapple for 3-4 minutes per side or until grill marks appear, and the pineapple is slightly softened. Cook the chicken for about 8 minutes per side, or until no longer pink in the center. The time will vary depending on the size of your chicken thighs.
05

While the chicken is grilling, prepare the salad ingredients, and place them all in a large serving bowl. Make the dressing by whisking/shaking in a jar the ingredients together until they’re emulsified. If the dressing separates, shake it together again before serving.
06

When the chicken and pineapple are done, remove them from the grill. Slice or cube up the chicken and serve it over the salad with the pineapple and teriyaki dressing.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Salad Recipes

Teriyaki Chicken Recipes

Grilling Recipes

Easy Chicken Recipes

Salad Recipes

Grilled Teriyaki Chicken Salad

4.2

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 90 Mins
Cook Time 30 Mins
Total Time 120 Mins

02 Ingredients

Teriyaki Salad Dressing

1/4 cup avocado or olive oil

3 tbsp. freshly squeezed lime juice

1/2 cup reserved teriyaki sauce

Teriyaki Sauce

1/4 cup mirin, optional

1/4 cup maple syrup

1/2 cup gluten-free soy sauce, or coconut aminos

2 cloves garlic, minced

1 tbsp. minced fresh ginger

1 tbsp. sesame seeds

1 ripe avocado, thinly sliced

1/2 cup roughly chopped cilantro

1 small orange bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1/2 red onion, thinly sliced

1 head romaine, cut and washed

1 1/2 pounds fresh pineapple

1 1/2 pounds boneless skinless chicken thighs

03 Method

Step 1

Place all the ingredients for the teriyaki sauce into a medium-sized saucepan, and bring the mixture to a boil. Lower the heat to maintain a simmer, and cook until the mixture is reduced and slightly syrupy, about 15-20 minutes.

Step 2

Pour 1/4 cup of the teriyaki sauce over the chicken thighs, and toss to thoroughly coat. Reserve the remaining 1/2 cup of the sauce for the salad dressing. Marinate the chicken 1 hour or overnight for a deeper flavor.

Step 3

When you’re ready to cook the chicken, preheat the grill over medium heat until it reaches a steady temperature of 350ºF-400ºF. Place the marinated chicken and the sliced pineapple onto the grill.

Step 4

Cook the pineapple for 3-4 minutes per side or until grill marks appear, and the pineapple is slightly softened. Cook the chicken for about 8 minutes per side, or until no longer pink in the center. The time will vary depending on the size of your chicken thighs.

Step 5

While the chicken is grilling, prepare the salad ingredients, and place them all in a large serving bowl. Make the dressing by whisking/shaking in a jar the ingredients together until they’re emulsified. If the dressing separates, shake it together again before serving.

Step 6

When the chicken and pineapple are done, remove them from the grill. Slice or cube up the chicken and serve it over the salad with the pineapple and teriyaki dressing.

04 Author