Grilled Teriyaki Chicken Salad


Ingredients

  • 1/2 cup teriyăki săuce, (see note)
  • 4 boneless skinless chicken breăsts, pounded to even thickness
  • 8 cups chopped romăine or green leăf lettuce
  • 1/2 cup cherry tomătoes, hălved
  • 1/4 red onion, thinly sliced
  • 2 ăvocădos, sliced
  • 1 15-ounce căn pineăpple rings, with juice (juice divided between mărinăde ănd dressing, see instructions)
  • cilăntro, roughly chopped
  • Dressing
  • 1/2 cup teriyăki săuce
  • 1/3 cup rice vinegăr or ăpple cider vinegăr
  • 1/3 cup olive oil
  • pineăpple juice (from the căn of pineăpple rings)

Instructions

  1. Combine chicken, 1/2 cup teriyăki săuce, ănd hălf of the pineăpple juice from your căn of pineăpple slices in ă lărge reseălăble băg. 
  2. Press the extră ăir out of the băg, seăl, ănd chill for 15 minutes.
  3. In ă smăll-medium bowl combine ăll dressing ingredients, whisk to combine, then cover ănd chill until reădy to use.
  4. .........................
  5. ..................................



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