Ingredients
Scale
- 4 boneless skinless chicken breasts
- ½ cup teriyaki sauce
- 8 cups chopped romaine lettuce
- ½ cup cherry tomatoes
- 2 avocados
- 1 can pineapple rings
- Rice vinegar or apple cider vinegar
- Olive oil
Instructions
- Marinate chicken in teriyaki sauce and pineapple juice in a resealable bag for 15 minutes.
- For the dressing, whisk together teriyaki sauce, rice vinegar, olive oil, and reserved pineapple juice; chill until ready to use.
- Preheat grill; discard marinade and grill chicken and pineapple until cooked through and heated respectively.
- Assemble salad by layering lettuce, grilled chicken, veggies, avocado, grilled pineapple, and cilantro; drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 420
- Sugar: 10g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 80mg