Grilled pineapple, avocados, cilantro, and the BEST teriyaki vinaigrette turn this grilled teriyaki chicken salad into a hearty and tasty meal you make again and again!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
½cupteriyaki sauce, (see note)
4boneless skinless chicken breasts, pounded to even thickness
8cupschopped romaine , or green leaf lettuce
½cupcherry tomatoes, halved
¼red onion, thinly sliced
2avocados, sliced
115-ounce canpineapple rings, with juice, (juice divided between marinade and dressing, see instructions)
cilantro, roughly chopped
Dressing
½cupteriyaki sauce
⅓cuprice vinegar , or apple cider vinegar
⅓cupolive oil
pineapple juice, (from the can of pineapple rings)
Instructions
Combine chicken, 1/2 cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag. Press the extra air out of the bag, seal, and chill for 15 minutes.
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. 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 or chop into 1-inch pieces.
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.
Notes
The thicker the teriyaki sauce, the better. Use can use a homemade version you like, or if you want to go with a store-bought, my absolute favorite is this one.