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Thursday, October 11, 2012

Grilled Teriyaki Chicken Salad with Wasabi Dressing

This has been one of my favorite salads so far since my salad kick began a few weeks ago.  I do love me some wasabi though, so I might be bias!  Personally, I think the dressing is the best part of this...but the chicken is pretty dang good too....  Do be careful though, to some, this dressing might have just a bit too much wasabi in it.  Start with small amounts and work your way up.  What do I always say???  You can always add more, you can never take away!!!

Now the list of ingredients might look long, but that is because I made my own teriyaki sauce - you can skip the first 7 ingredients if you prefer to use the ease of bottled teriyaki - I won't tell anyone, I promise :)

Grilled Teriyaki Chicken Salad with Wasabi Dressing
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
For the teriyaki sauce -
3 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon hoisin sauce
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
1 garlic clove, minced
2 boneless, skinless chicken breasts
4 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, chopped
1/2 red pepper, thinly sliced
fresh cilantro leaves
1/2 cup cabbage or coleslaw mix (optional)
1/4 cup dry roasted peanuts or fired wonton strips (or both)
For the dressing -
1 Tablespoon mayonnaise
2 teaspoons wasabi paste
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons lemon juice

Directions:
Make the teriyaki sauce by mixing the first 7 ingredients together.  Place the chicken in a resealable bag and pour the marinade over it.  Seal bag and let marinate in refrigerator for at least 1 hour.

To make the dressing - mix together the mayonnaise, wasabi, soy and lemon juice until well combined.  Set aside until ready to use.  Can be kept in refrigerator too, but do not make too far in advance.

Preheat the grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to cool.  Once cooled, slice into think strips or bite size pieces.

On a plate or large bowl, add the lettuce, top with cabbage (if using), cilantro, red pepper, cucumber and tomato.  Top with sliced chicken and peanuts/wonton strips.  Drizzle on the dressing.  Serve and enjoy!

One Year Ago:  Chili Garlic Glazed Chicken with Spicy Aioli
Two Years Ago:  Ancho Spiced Tilapia with Chipotle Remoulade

9 comments:

Andrea the Kitchen Witch said...

When salads are pretty like this one I'm apt to eat more of them :) Sounds really tasty Jenn, but you know I love me some Asian flavors :) Great use of cabbage in with the greens, too! YUM

Pam said...

You are on a salad kick! This one looks extra delicious Jenn.

We Are Not Martha said...

Yum! A wasabi-full teriyaki sauce sounds perfect!

Sues

Pam said...

Very good! Love this with the wasabi!

Cranberry Morning said...

That looks delicious, Jenn, and I love the presentation!!

Velva said...

I think wasabi is a good way to kick-up the flavors of a salad. Makes eating salad more interesting.

Velva

Lea Ann (Cooking on the Ranch) said...

Love wasabi. This is a must try.

Mary said...

This looks great, Jenn! I am loving all your salads lately.

Chris said...

Wow, I bet this absolutely rocks with flavor! This is one that I want to make soon, Jenn. I bet the wasabi just makes it.