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.
Special Diets:
Method
In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for at least 2 hours or up to 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
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.