Teriyaki Chicken Salad with Poppy Seed Dressing Recipe
- 1 cup honey teriyaki marinade
- 1 pound boneless skinless chicken breasts
- 6 cups torn romaine
- 3 medium kiwifruit, peeled and sliced
- 1 can (20 ounces) unsweetened pineapple chunks, drained
- 1 can (11 ounces) mandarin oranges, drained
- 2 celery ribs, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 cup fresh raspberries
- 1 cup sliced fresh strawberries
- 3 green onions, chopped
- 1/2 cup salted cashews
- 1/3 cup reduced-fat poppy seed salad dressing
- 1. Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
- 2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°.
- 3. Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.
1 serving equals 361 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 49 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable, 1 fruit.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.