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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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We have a Restaurant in town, Union Grill, they serve the best teriyaki chicken salad I've ever eaten!! This is as close as I can come to a kopy kat recipe! Ingredients:
2 boneless skinless chicken breasts, sliced 1/4 inch x 3 inch strips |
2 1/4 inches slice fresh ginger |
2 garlic cloves, crushed |
1/2 cup teriyaki sauce (either homemade or bottled) |
4 cups greens, good quality lettuces |
1/4 cup dried cranberries |
1/4 cup blue cheese, crumbled |
1/2 cup mandarin orange, drained |
1/4 cup cashew pieces |
2 teaspoons sesame seeds |
2 tablespoons teriyaki marinade |
1/2 teaspoon sesame seed oil |
2 tablespoons orange juice |
3 tablespoons vegetable oil |
2 tablespoons seasoned rice vinegar |
1 teaspoon black sesame seed |
Directions:
1. Marinate chicken breast pieces in teriyaki sauce with ginger and garlic added, approx 1 hour.
2. While chicken in marinating, whisk together dressing ingredients - and set aside on counter.
3. Place chicken in saute pan with approx 1/4 cup of marinade and stir fry until chicken is cooked and marinade is absorbed. (the chicken takes on a dark color).
4. Place greens on plate and top with the remaining salad ingredients, adding chicken last.
5. Serve with dressing.
6. Times do not include marinating.
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