Teriyaki Chicken Salad

Published August 1, 2007.

Why this recipe works:

Crisp vegetables, potent flavors, and some clever use of leftovers make for a simple summer salad in our Teriyaki Chicken Salad recipe. Leftover chicken from our Grilled Chicken Teriyaki recipe yielded the perfect amount of shredded meat, and a teriyaki glaze lent our dressing just enough… read more

Crisp vegetables, potent flavors, and some clever use of leftovers make for a simple summer salad in our Teriyaki Chicken Salad recipe. Leftover chicken from our Grilled Chicken Teriyaki recipe yielded the perfect amount of shredded meat, and a teriyaki glaze lent our dressing just enough powerful salty and sweet notes. Fresh lime added a tart element, and fresh ginger brought the heat. For texture and kick, tasters loved the peppery crunch of red radishes. Minced jalapeño and sliced scallions added spice, and red bell peppers and pineapple chunks lent our Teriyaki Chicken Salad color and sweetness.

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Serves 4

Three split breasts from our Grilled Chicken Teriyaki (see related recipe) will yield the 3 cups of shredded meat needed for this recipe. You'll also need 3 tablespoons of the teriyaki glaze. If you don't have enough chicken, you can use shredded meat from a rotisserie chicken. A Microplane grater makes quick work of grating ginger.

Ingredients

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