Plate of Chicken Teriyaki Salad featuring Minor's products
Salad/Salad Dressings

Chicken Teriyaki Salad

  • 1:40 TIME
  • 24 portions
  • 267 calories

Preparation

Ingredients

Minor’s® Teriyaki Sauce RTU 4 x 0.5 gallon1 qt
Sesame seed oil0.25 cup
Lime juice, fresh3 fl oz
Water4 fl oz
Tenders, Chicken, raw, boneless, skinless3.75 lb
Scallions1 tbsp
Spice, Ginger root, fresh, minced0.5 oz
Lettuce, Romaine, chopped fine3 lb
Snow Peas, trimmed6 oz
Segments, Grapefruit, ruby red24 oz
Radishes, raw, sliced thin6 oz
Cashew nut, roasted and salted, chopped4.5 oz

 

Method

  1. 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.
  2. Pre-heat grill to medium high heat.
  3. 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.
  4. 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
  5. To serve: On desired plate arrange lettuce, snow peas, radish, grapefruit, cashews, and chicken and dress with vinaigrette.

 

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy267 kcal
Protein16 g
Fats, total15 g
Carbohydrate, total18 g
Sugars, total13 g
Fats, saturated4 g
Fiber, total dietary2 g
Sodium530 mg
Calcium37 mg
Cholesterol53 mg
Iron2 mg
Vitamin C15 mg
Vitamin D7 IU

 

Products used in the recipe

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