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Grilled Teriyaki Chicken and Romaine Salad

Serves 4
Time 2 hr 30 min
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:
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 quartered
  • 1 head romaine lettuce quartered
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.

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.
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  • 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 quartered
  • 1 head romaine lettuce quartered