Grilled Teriyaki Chicken Salad


Rob Benes of Kids Cuisine shared this recipe with us, inspired by the new CDC collaboration,  If you are seeking a nut-free entree, be sure to select prepared ingredients carefully.

Preparation time: 10 minutes excluding marinating
Cooking time: 6 minutes
Serves: 6

3 boneless skinless chicken breasts (about 1 pound)
½ cup prepared teriyaki sauce / marinade
4 cups lettuce, torn
1 11-oz. can mandarin oranges, drained
1 apple, diced
¼ cup golden raisins
½ cup carrots, sliced
1 tomato, chopped
½ cup red bell pepper, sliced
¼ cup low-fat ginger dressing

Method: (1) Cut each chicken breast crosswise in half. (2) Marinate chicken in teriyaki sauce 20 minutes. (3) Preheat grill or grill pan. (4) Grill chicken 6 minutes or until golden brown, turning once. (5) While chicken is cooking, toss remaining ingredients in a bowl. (6) Arrange 1 cup salad mixture on each of 6 plates. (7) Top with sliced grilled chicken. Serve immediately.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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