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Recipe Category: Chicken
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Ingredients
- 12 ounces (340 g) boneless, skinless chicken breast
- 2 tablespoons (30 ml) Teriyaki Sauce
- 6 cups (120 g) torn mixed greens (I used romaine, leaf lettuce, and iceberg.)
- 1/2 cup (30 g) chopped cilantro
- 1/2 cup (120 ml) Ginger Salad Dressing
- 1/2 teaspoon red pepper flakes
- 1/2 black avocado
- 40 g shredded carrot
- 1/4 cup (30 g) chopped peanuts
- 4 scallions, sliced, including the crisp part of the green shoot
- 1 cup (100 g) diced cucumber
Method
- Put the chicken in a resealable plastic bag with the Teriyaki Sauce
- Seal the bag, pressing out the air as you go, and turn the bag a few times to coat
- Let the chicken marinate for at least 1/2 hour, and longer would be nice
- When the time comes to actually make your salad, pull out your marinated chicken and pour off the marinade
- Heat your electric tabletop grill
- While the grill is heating, put your greens in a big salad bowl with the cilantro, add the Ginger Salad Dressing and red pepper flakes, and toss well
- When the grill is hot add the chicken and set a timer for 5 minutes
- While the chicken is cooking, slice your avocado
- Pile the dressed greens on two serving plates
- Arrange the various ingredients in stripes or in spoke fashion, leaving room for the chicken
- When the timer beeps, pull out the chicken, throw it on your cutting board, and slice or cube it
- Arrange it on the salads as well and serve
Makes 2 to 3 servings
- Assuming 2, each will have 50 g protein; 25 g carbohydrate; 12 g dietary fiber; 13 g usable carbs

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