Description
A vibrant main-course salad with tender grilled chicken marinated in a sweet-and-savory teriyaki glaze, paired with crisp greens, grilled pineapple, creamy avocado, and tangy vinaigrette. Perfect for quick weeknight dinners or summer gatherings.
Ingredients
2 boneless chicken breasts
3 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey
1 tbsp grated ginger
2 cloves garlic, minced
1 head romaine lettuce, chopped
1 cup fresh pineapple chunks
1 avocado, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tbsp sesame seeds for garnish
1 tbsp sliced almonds for crunch
Instructions
Combine chicken, soy sauce, vinegar, honey, ginger, and garlic in a bowl. Marinate for 30 minutes.
Preheat grill to medium-high heat. Grill chicken, pineapple, and avocado until charred and cooked through (10-12 minutes total).
Toss romaine, cherry tomatoes, almonds, and avocado with chicken and grilled pineapple on a large platter.
Whisk olive oil, soy sauce, rice wine vinegar, honey, ginger, and garlic for vinaigrette. Drizzle over salad.
Garnish with sesame seeds before serving.
Notes
Substitute rice wine vinegar for mirin in the marinade for an alcohol-free option.
Use a grill pan if a grill is unavailable.
For extra flavor, toast the almonds and sesame seeds briefly before adding to salad.
Store leftovers in an airtight container for up to 2 days (keep avocado separate for freshness).
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 420
- Sugar: 18g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg