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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
Ingredients
- 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
Directions
- 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 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.
Nutrition Facts
1 serving: 361 calories, 11g fat (2g saturated fat), 42mg cholesterol, 761mg sodium, 49g carbohydrate (37g sugars, 7g fiber), 20g protein.
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