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