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Teriyaki Chicken Salad with Poppy Seed Dressing

 Teriyaki Chicken Salad with Poppy Seed Dressing
“I’ve made this salad so often and shared it with many people. It’s originally from my good friend’s daughter, and we always receive compliments on how wonderful the light fruit flavors come alive with the poppy seed dressing.” Cathleen Leonard — Woodbridge, California
6 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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°.
  • Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery,

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Teriyaki Chicken Salad with Poppy Seed Dressing (continued)

Directions (continued)

  • peppers, raspberries and strawberries among six plates; top with
  • chicken. Sprinkle with green onions and cashews. Drizzle with salad
  • dressing. Yield: 6 servings.
Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.