Monday, June 25, 2012

Chicken Teriyaki Salad

Yum! I made this salad for a picnic I am going on tomorrow. I did not expect this salad to be nearly as tasty as it was. I am almost disappointed I have to wait until tomorrow to have more than a bite or two. I stumbled upon the original recipe while searching for kid friendly picnic dishes as it is for a 14-year-old. I made a few changes. I used more chicken. I used green beans instead of edamame, less broccoli slaw and nixed the almonds.

3 boneless chicken breasts, cooked and chopped
2 Tbs of olive oil 
1 cup green beans
8 oz broccoli slaw
1 1/2 cups chopped pineapple
1/2 cup teriyaki sauce (I used Trader Joe's Soyaki sauce which was really good!)
1/2 cup rice vinegar

1) Saute the chicken breasts in olive oil, about 5-6 minutes on each side. Set aside.
2) While the chicken is cooking, fill a large pot with water, bring to a boil and then add the green beans. Cook for about 3 minutes, and then transfer them to a bowl filled with ice water. Let them cool off.
3) Chop up the chicken into bite sized cubes and cut the green beans into bite sized pieces
4) Mix the teriyaki and rice vinegar in a small bowl. Add the chicken, broccoli slaw, pineapple and green beans to a medium sized bowl and pour the dressing over it. Cover and let it chill in the fridge. Overnight is best.

*This recipe is gluten free as long as you make sure the teriyaki is gluten free. The Soyaki sauce from Trader Joe's is not gluten free.