Grilled Teriyaki Chicken Salad Recipe

Name: Grilled Teriyaki Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup teriyaki sauce; 4 boneless skinless chicken breasts, pounded to even thickness; 8 cups romaine lettuce or 8 cups green leaf lettuce, chopped; 1/2 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 avocados, sliced; 1 (20 ounce) can pineapple slices in juice, with juice or (8 ounce) can depending on how much you love pineapple; 1/4 cup cilantro, roughly chopped; 1/2 cup teriyaki sauce, for teriyaki pineapple vinaigrette; 1/3 cup olive oil, for teriyaki pineapple vinaigrette; 1/3 cup rice vinegar or 1/3 cup apple cider vinegar, for teriyaki pineapple vinaigrette; 1 -4 tablespoon pineapple juice, for teriyaki pineapple vinaigrette

Servings: persons

1/2 cup teriyaki sauce
4 boneless skinless chicken breasts, pounded to even thickness
8 cups romaine lettuce or 8 cups green leaf lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 avocados, sliced
1 (20 ounce) can pineapple slices in juice, with juice or (8 ounce) can depending on how much you love pineapple
1/4 cup cilantro, roughly chopped
1/2 cup teriyaki sauce, for teriyaki pineapple vinaigrette
1/3 cup olive oil, for teriyaki pineapple vinaigrette
1/3 cup rice vinegar or 1/3 cup apple cider vinegar, for teriyaki pineapple vinaigrette
1 -4 tablespoon pineapple juice, for teriyaki pineapple vinaigrette

1
Combine chicken, 1/2 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.
2
In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use.
3
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.
4
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.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup teriyaki sauce, 4 boneless skinless chicken breasts, pounded to even thickness, 8 cups romaine lettuce or 8 cups green leaf lettuce, chopped, 1/2 cup cherry tomatoes, halved, and more.

Yes, Grilled Teriyaki Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Teriyaki Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions