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Teriyaki Chicken Salad with Pineapple + Homemade Teriyaki Sauce!

Ingredients

  • 1 large chicken breast cut into half, lengthways
  • 4 cups romaine lettuce chopped
  • 1/2 medium fresh pineapple chopped
  • 1/2 cup carrots grated or spiralized
  • 1 red bell pepper cut into strips
  • 4 green onions thinly sliced
  • 2 Tbsps sesame seeds
  • Teriyaki Marinade/Sauce:
  • 1/2 cup reduced sodium soy sauce or coconut aminos
  • 1/4 cup raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp minced garlic or 1 tsp garlic powder
  • 1/2 tsp fresh ground ginger
  • 2 Tbsp sesame oil

Instructions

  • Whisk together all of the Teriyaki Marinade ingredients in a small glass bowl. Add 1/3 of the mixture to a large freezer bag or small glass bowl.
  • Add chicken and marinate 1 hour up to overnight. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  • Meanwhile, grease and preheat grill to medium heat, 375 °F. Grill the chicken undisturbed for 5 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  • Once cooked, brush with the remaining, untouched teriyaki sauce and set aside on a chopping board. Let cool down a bit, then slice against the grain.
  • On the same grill, add the pineapple pieces and grill for about 1 to 2 minutes per side.
  • In a large bowl, layer the salad starting with the lettuce on bottom then veggies and finish with pineapple and chicken, Sprinkle sesame seeds on top. Mix to combine and serve.