Salad/Salad Dressings

Chicken Teriyaki Salad

Minor’s® Teriyaki Sauce RTU 4 x 0.5 gallon	1 qt
Sesame seed oil	0.25 cup
Lime juice, fresh	3 fl oz
Water	4 fl oz
Tenders, Chicken, raw, boneless, skinless	3.75 lb
Scallions	1 tbsp
Spice, Ginger root, fresh, minced	0.5 oz
Lettuce, Romaine, chopped fine	3 lb
Snow Peas, trimmed	6 oz
Segments, Grapefruit, ruby red	24 oz
Radishes, raw, sliced thin	6 oz
Cashew nut, roasted and salted, chopped	4.5 oz

In a small mixing bowl combine 16 oz. Teriyaki Sauce, 1 fl.oz. sesame oil, 1 fl.oz lime juice and water. Mix until well blended. Transfer to 4’’ half hotel pan, add chicken, tightly cover and refrigerate for one hour.
Pre-heat grill to medium high heat.
Make vinaigrette: In a small bowl combine remaining oil, lime juice, 8 oz. Teriyaki Sauce, Scallions and ginger. Mix until well blended, chill and reserve.
Remove chicken from marinade and grill, turning frequently, until the internal temperature is 165°F, approximately 6-8 minutes. Using the remaining 8 oz. Teriyaki Sauce, brush onto chicken and grill for an additional 1 minute, do not burn. Set aside
To serve: On desired plate arrange lettuce, snow peas, radish, grapefruit, cashews, and chicken and dress with vinaigrette.