A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Teriyaki Chicken Salad
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- #113754
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (8 ounce size) sliced pineapple, drained and juice reserved
1/4 cup teriyaki baste and glaze sauce
4 skinless boneless chicken breast halves
1/4 teaspoon seasoned pepper
6 cups bite-size pieces mixed salad greens
4 cups cut-up vegetables (Chinese pea pods, sliced mushrooms, red bell pepper strips)
SWEET-AND-SOUR DRESSING
1/4 cup teriyaki baste and glaze
reserved pineapple juice
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/4 cup teriyaki baste and glaze
directions
Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with teriyaki sauce. Brush both sides of chicken with teriyaki sauce; sprinkle with seasoned pepper.
Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Grill pineapple 2 to 3 minutes, turning once, until heated through. Cut chicken diagonally into 1-inch strips.
Divide salad greens among dinner plates. Top with vegetables. Arrange chicken and pineapple on vegetables. Drizzle with dressing.
SWEET-AND-SOUR DRESSING: Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice mixture and remaining ingredients in tightly covered small container. Shake again just before serving.
added by
cookingolivia
nutrition data
374 calories, 9 grams fat, 40 grams carbohydrates, 33 grams protein per serving.
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