TERIYAKI CHICKEN SALAD
We have a Restaurant in town, Union Grill, they serve the best teriyaki chicken salad I've ever eaten!! This is as close as I can come to a kopy kat recipe!
Provided by katie in the UP
Categories Japanese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
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 SALAD
Grilled pineapple, avocados, cilantro, and teriyaki vinaigrette turn this grilled teriyaki chicken salad into a tasty meal. *Note" I make my own Teriyaki sauce because I roll like that, if you'd like the recipe it's http://www.food.com/recipe/classic-teriyaki-marinade-71538 or use your favorite recipe or store bought Kikkoman.
Provided by Kana K.
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 627.8, Fat 36.2, SaturatedFat 5.3, Cholesterol 75.5, Sodium 2914.7, Carbohydrate 47, Fiber 10.3, Sugar 33.6, Protein 33.4
GRILLED TERIYAKI CHICKEN
Awesome taste from this four ingredient marinade. Chicken breasts cooked very quickly on a high heat barbecue grill. Great served on a green salad for a light summer dinner.
Provided by Marie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together teriyaki sauce, lemon juice, garlic and sesame oil in a large plastic bag and place chicken breasts in it.
- Seal bag, and shake to coat.
- Place in refrigerator for 6 to 8 hours (or up to 24), turning occasionally.
- 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.
HOT TERIYAKI CHICKEN SALAD
Hearty lunch or light dinner for 2. Great for those hot summer days. The preparation time includes the minimum marinade time for the chicken.
Provided by PaulaG
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in shallow dish, pour teriyaki sauce over chicken.
- Cover and refrigerate at least 30 minutes or up to 24 hours.
- Place chicken on microwave safe plate.
- Cover with plastic wrap, folding back one corner to vent.
- Microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
- Slice chicken into thin strips and set aside.
- While chicken cooks, mix the salad greens, water chestnuts, onions and pineapple.
- Mix the olive oil and 2 tsps teriyaki sauce; pour over greens and toss.
- Divide salad greens and place on 2 plates, top with cooked sliced chicken.
Nutrition Facts : Calories 374.7, Fat 15.1, SaturatedFat 2.3, Cholesterol 68.4, Sodium 1689.8, Carbohydrate 29.9, Fiber 2.2, Sugar 23.1, Protein 30.8
GARLIC GRILLED TERIYAKI CHICKEN WITH VEGETABLES
This is hands-down one of my absolute favorite dishes! You can use a different marinade or dressing if you like, but I love the teriyaki. Also, you can add pineapple chunks, grape tomatoes...the possibilities are endless. If you love garlic as much as I do, you will LOVE cutting into your chicken and getting a great burst of garlic flavor!!! Don't worry about it being overpowering, as the garlic mellows as it cooks. I like to serve this with a rice side dish. YUMMY!!! Cook time will vary depending on your grill.
Provided by Manda
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place cut vegetables onto skewers in random order (you may use more or less of any particular veggie; I LOVE the onions!) Brush evenly with teriyaki marinade; sprinkle with salt, pepper and garlic powder and set aside.
- Make about 5 slits in each chicken breast and stuff a clove of garlic inside each slit (large cloves cut in half lengthwise).
- Brush chicken with teriyaki marinade and sprinkle both sides with salt, pepper, and garlic powder.
- Place vegetables and chicken on foil-covered grill at medium heat; turn every few minutes.
- When veggies are cooked through and a little blackened, remove from grill and brush with additional marinade.
- When chicken is cooked through and no longer pink, remove from grill and brush with additional marinade.
TERIYAKI GRILLED CHICKEN
Here's a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
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°.
Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 364mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
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- 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. You will have about 2/3 – 3/4 cup finished sauce. Cool the sauce completely in the refrigerator before using it as a marinade.
- Pour 1/4 cup of the teriyaki sauce over the chicken thighs, and toss to thoroughly coat. Reserve the remaining 1/3 cup of the sauce for the salad dressing. Marinate the chicken 1 hour or overnight for a deeper flavor.
- 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.
- 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.
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