Chicken Teriyaki Salad

Name: Chicken Teriyaki Salad
Total time: 100 s
Yield: 24
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; 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

Preparation time
100 min
Difficulty Easy
Number of servings
24

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
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

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.