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

Chicken Teriyaki Salad

  • 1:40 TIME
  • Difficulty
  • 24 portions
  • 267 calories

Preparation

Ingredients

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
Segments, Grapefruit, ruby red 24 oz
Snow Peas, trimmed 6 oz
Radishes, raw, sliced thin 6 oz
Cashew nut, roasted and salted, chopped 4.5 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. 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, chicken and dress with vinaigrette.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 267 kcal
Protein 16 g
Fats, total 15 g
Carbohydrate, total 18 g
Sugars, total 13 g
Fats, saturated 4 g
Fiber, total dietary 2 g
Sodium 530 mg
Calcium 37 mg
Cholesterol 53 mg
Iron 2 mg
Vitamin C 15 mg
Vitamin D 7 IU

Products used in the recipe

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