Hot Chicken Salad

Teriyaki sauce gives this chicken salad zip; flaring the chicken slices adds the restaurant-fancy eye appeal.

  • Prep Time 15 min
  • Total Time 49 min
  • Servings 0

2
boneless skinless chicken breast halves (1/2 pound)
1/4
cup teriyaki sauce
2
cups bite-size pieces salad greens
1/2
cup sliced water chestnuts
2
medium green onions, cut into 1/2-inch pieces
1
can (8 ounces) pineapple chunks, drained
2
tablespoons vegetable oil
2
teaspoons teriyaki sauce

  • 1 Place chicken in shallow glass or plastic dish; pour 1/4 cup teriyaki sauce over chicken. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  • 2 Mix salad greens, water chestnuts, onions and pineapple. Mix oil and 2 teaspoons teriyaki sauce; pour over salad mixture and toss. Arrange on 2 salad plates.
  • 3 Arrange chicken, thickest parts to outside edge, on microwavable plate. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Slice chicken; place on salad mixture.

Expert Tips

One sliced fresh peach or nectarine makes a great flavor twist to the pineapple; brush the fruit with lemon juice to keep it from browning.

When you’re grilling chicken breasts, throw on extras. Slice the cold grilled chicken for this salad, and eliminate the microwaving step. The teriyaki flavor will be missing, but you’ll have that yummy grilled flavor!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
75 mg
75 %;
Sodium
1010 mg
1010 %;
Total Carbohydrate
29 g
29 %
(Dietary Fiber
3 g
3 %
),
Protein
40 g
40 %
;
% Daily Value*:
Vitamin A
36%;
Vitamin C
42%;
Calcium
8%;
Iron
14%;
Exchanges:
1 Fruit; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.