Grilled Teriyaki Chicken Salad

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Servings: 4 Difficulty: Intermediate
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Savory grilled chicken with sweet pineapple and a tangy teriyaki vinaigrette
Grilled Teriyaki Chicken Salad ( 6.5 Points recipe image
Grilled Teriyaki Chicken Salad ( 6.5 Points recipe image
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Grilled Teriyaki Chicken Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 539.3

Description

This vibrant salad balances savory, smoky flavors with bright sweetness. Juicy boneless chicken breasts are marinated in teriyaki glaze and grilled until charred, then paired with caramelized pineapple slices. The mix of fresh greens, crisp red bell peppers, and earthy mushrooms provides a satisfying crunch. Tossed with a homemade sweet-and-sour dressing that blends teriyaki sauce, vinegar, and a touch of sugar, this dish offers a complete flavor profile in every bite. Its a perfect light dinner or hearty lunch, offering a healthy yet indulgent meal that feels like a restaurant-quality experience at home.

Ingredients

Directions

  1. Preheat your grill to medium-high heat (about 375-400F (204C)).
  2. Prepare the dressing: In a small jar with a tight lid, combine 1/4 cup reserved pineapple juice, 1/4 cup teriyaki sauce, 1/4 cup white wine vinegar, 2 tablespoons sugar, and 2 tablespoons vegetable oil. Shake vigorously until the sugar is dissolved and the dressing is emulsified. Set aside.
  3. Pat the chicken breasts dry with paper towels. Brush both sides of the chicken and the pineapple slices with teriyaki sauce. Sprinkle the chicken evenly with seasoned pepper.
  4. Place the chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165F and juices run clear.
  5. While the chicken grills, place the pineapple slices and sliced mushrooms on the grill. Grill for 2-3 minutes per side until lightly charred and heated through. Remove from heat.
  6. Let the chicken rest for 5 minutes, then slice diagonally into 1-inch strips.
  7. Divide the mixed salad greens and red bell pepper strips among 4 dinner plates.
  8. Arrange the sliced grilled chicken, grilled pineapple, and mushrooms on top of the greens.
  9. Drizzle the sweet-and-sour dressing over each salad just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 539.3kcal
% Daily Value *
Total Fat 25.7g40%
Saturated Fat 4.3g22%
Cholesterol 85.0mg29%
Sodium 1755.6mg74%
Total Carbohydrate 40.0g14%
Dietary Fiber 8.3g34%
Sugars 23.7g
Protein 43.0g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover dressing in the refrigerator for up to 5 days. Grilled chicken and vegetables can be stored separately in airtight containers for 3-4 days.

Substitutions: If you do not have white wine vinegar, rice vinegar is an excellent substitute. For a lower-sugar option, reduce the sugar in the dressing or use a sugar substitute.

Tip: Ensure the grill grates are clean and oiled to prevent the chicken and pineapple from sticking.

Keywords: grilled, chicken, salad, teriyaki, pineapple, healthy, dinner, gluten-free, low-carb, summer, bbq, vegetables, mushrooms, bell-pepper, dressing, protein, fresh, easy, weeknight, meal-prep
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