Easy Teriyaki Chicken Salad
Our most favorite salad, easy teriyaki chicken salad!! It's so easy and perfect for all summer long! Juicy chicken, veggies, fruit and crunchy cashews!
Servings: 8
Ingredients
For the Salad
- 3-4 Chicken Breasts cooked in [Teriyaki sauce] *see note
- 1 Large Bag of Spring Salad Mix
- 1 Can Mandarin Oranges drained (I left these out this time since my kids tend to eat those and nothing else)
- 1 Cup Celery sliced *optional
- 1 Red Bell Pepper Sliced
- 1 Green Bell Pepper sliced
- 1 Can Pineapple Chunks drained
- 4 Green Onions chopped
- 1 Cup Raspberries
- 1 Cup Cashews
- Dressing recipe follows
In a blender combine,
- 3/4 Cup White Sugar
- 1 teaspoon Dry Mustard
- 2 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Red Onion diced
- 1 Cup Canola Oil
- 1 1/2 Tablespoons Poppy Seeds
Instructions
- For the Salad
- In a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so as to not get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.3-4 Chicken Breasts, 1 Large Bag of Spring Salad Mix, 1 Cup Celery, 1 Red Bell Pepper, 1 Green Bell Pepper, 1 Can Pineapple Chunks, 4 Green Onions, 1 Cup Raspberries, 1 Can Mandarin Oranges
- Drizzle the dressing and top with cashews, serve immediately.Dressing, 1 Cup Cashews
- For the Dressing
- Blend the sugar, mustard and vinegars on high until thoroughly mixed, this should only need a few pulses.3/4 Cup White Sugar, 1 teaspoon Dry Mustard, 2 1/2 Tablespoons White Vinegar, 2 1/2 Tablespoons Apple Cider Vinegar
- Turn off the blender.
- Add the purple onion.1 Tablespoon Red Onion
- Turn the blender back on and in a slow, steady stream drizzle in the canola oil.1 Cup Canola Oil
- Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds.1 1/2 Tablespoons Poppy Seeds
- Chill and serve over the salad.
Notes
Cook the chicken in a dish with teriyaki sauce for 30 minutes at 350.
Store left overs in the refrigerator for a couple of days.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 31g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 139mg | Potassium: 592mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1071IU | Vitamin C: 48mg | Calcium: 29mg | Iron: 2mg