Grilled Teriyaki Chicken and Romaine Salad

Grilled Teriyaki Chicken and Romaine Salad

Rated:
Recipe Rating: 3.19135
Serves 4
Tangy teriyaki sauce is delicious for basting grilled chicken, and it makes a surprising dressing for this romaine and red pepper salad, too. This will be your go-to salad all summer long.
Ingredients: 
  • 2 boneless, skinless chicken breast halves (about 1 pound total)
  • 1/4 cup 365 Everyday Value® Organic Teriyaki Sauce, divided, plus more for serving
  • 2 red bell peppers, seeded and quartered
  • 1 head romaine lettuce, quartered
Method: 
In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for 2 hours, or overnight.

Prepare a grill or grill pan for medium-high heat cooking. Grill chicken, flipping halfway, until just cooked through, 8 to 10 minutes. Brush peppers and lettuce with remaining 2 tablespoons sauce, and then grill, turning occasionally, until just tender and charred, 6 to 8 minutes for the peppers and about 2 minutes for the lettuce. Arrange lettuce on plates, and then thinly slice chicken and peppers and divide among the plates. Serve with more sauce on the side.
Nutritional Info: 
Per Serving: 190 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 75mg cholesterol, 400mg sodium, 11g carbohydrates, (4 g dietary fiber, 7g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.