Grilled Teriyaki Chicken and Romaine Salad
Serves 4
Time 2 hr 30 min
Tangy teriyaki sauce is delicious for basting grilled chicken, and it makes a surprising dressing for this romaine and red pepper salad, too. This will be your go-to salad all summer long.
Special Diets:
Ingredients
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- 1/4 cup 365 Everyday Value® Organic Teriyaki Saucem divided, plus more for serving
- 2 red bell peppers, quartered
- 1 head romaine lettuce, quartered
Method
In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for at least 2 hours or up to overnight.
Prepare a grill or grill pan for medium-high heat cooking.
Grill chicken, flipping halfway, until just cooked through, 8 to 10 minutes.
Brush peppers and lettuce with remaining 2 tablespoons sauce, and then grill, turning occasionally, until just tender and charred, 6 to 8 minutes for the peppers and about 2 minutes for the lettuce.
Arrange lettuce on plates, and then thinly slice chicken and peppers and divide among the plates.
Serve with more sauce on the side.
Nutritional Info:
Per serving: 190 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 75mg cholesterol, 400mg sodium, 11g carbohydrates (4g dietary fiber, 7g sugar), 27g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- 1/4 cup 365 Everyday Value® Organic Teriyaki Saucem divided, plus more for serving
- 2 red bell peppers, quartered
- 1 head romaine lettuce, quartered