Nutritional Info

Nutrition Facts

Serving Size 1 (250g)

Calories 224
Calories from Fat 5 (2%)
Amount Per Serving %DIV
Total Fat 0.6g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 14.9mg 5%
Sodium 901.2mg 39%
Potassium 594.2mg 13%
Total Carbohydrate 23.6g 8%
Dietary Fiber 2.5g 10%
Sugars 2g
Protein 17.1g 34%

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Recipe Description
Thi is one of those great salads to start early in the day. The longer the chicken marinates, the better the flavor. The cooking and preparation time is short, making this a great weeknight dinner salad.
Prep time
2 hr 20 min
Cook time
5 min
Ready In
2 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/2 Pound(lb)  boneless, skinless chicken breast
3 Tablespoon(T)  teriyaki sauce
4 Cup(c)  iceberg lettuce, chopped
4 Cup(c)  leaf lettuce, chopped
1 1/2 Cup(c)  red cabbage, chopped
1/3 Cup(c)  pineapple chunks in juice, diced small
1/2 Cup(c)  salsa

Preparation

Put the chicken and the Teriyaki Sauce in a zipper lock bag. Seal the bag, pressing out the air as you go, and throw it in the fridge for at least an hour or two. All day won't hurt a bit. Okay, mealtime's rolling around. First, plug in your electric tabletop grill. Then assemble your greens (and your reds) in a big salad bowl. Cut the pineapple into little bitty chunks and throw that in, too. Your grill is hot! Pull the chicken out of the fridge, drain the Teriyaki Sauce into a little bowl, and throw the chicken on the grill. Set your oven timer for 3 minutes. Meanwhile, toss the salad with a honey and lime dressing. When the timer goes off, open the grill, baste the chicken with the Teriyaki Sauce you reserved, turning it over to get both sides. Close the grill and set the timer for another 2 minutes. Pile your salad on four serving plates. When the timer goes off, pull the chicken out and put it on your cutting board. Slice it up and divide it between the four
salads. Top each serving with 2 tablespoons of salsa and serve.

Additional notes

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