Teriyaki Chicken Salad #glutenfree #caseinfree

Teriyaki Chicken Salad

Teriyaki Chicken Salad

This teriyaki chicken salad is amazing! I love a salad piled high with lots of different veggies, colors and textures (roasted, steamed, raw…). Add a little protein (usually my husband and I will split a chicken breast between the salads) and perfection!

Roasted Red Pepper, Mushrooms and Broccoli

I’m always experimenting with ways to use some of our favorite homemade gluten-free sauces (like the Buffalo sauce or teriyaki sauce) in a salad. This one starts with homemade teriyaki sauce and I add a few more ingredients to make a dressing and marinade. And I just love using fresh colorful vegetables full of natural vitamins and nutrients. Eat the rainbow!

Teriyaki Chicken Salad Prep

Teriyaki Salad

Serving Size: 2

Teriyaki Chicken Salad #glutenfree #caseinfree
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Ingredients

  • 2 tbsp GF non-GMO liquid aminos
  • 2 tbsp organic apple cider vinegar
  • 1/4 cup organic pineapple juice
  • 2+ tbsp local wildflower honey
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil
  • pinch Himalayan pink salt
  • pinch onion powder
  • ------
  • 1 skinless boneless chicken breast, cut in half lengthwise
  • Red leaf lettuce
  • 1 small red bell pepper
  • 4 cremini mushrooms
  • 1 cup broccoli florets
  • 10 specialty tomatoes, deseeded and sliced
  • 3/4 cup chopped red cabbage
  • 2 large Persian cucumbers, sliced
  • 1 shallot, minced
  • 3 green onions, sliced

Instructions

  1. Start by whisking together the ingredients for the teriyaki sauce marinade until well incorporated (liquid aminos, apple cider vinegar, pineapple juice, honey, garlic powder, olive oil, salt and onion powder). Taste test to see if you like it and adjust.
  2. Reserve half of the mixture as a salad dressing, about 1/3 cup. Add the remaining to a small bowl or ziploc bag with the chicken breast pieces. Marinate in the fridge for at least an hour.
  3. Make sure to wash the veggies first (lettuce, red bell pepper, mushrooms, broccoli, tomatoes and cucumbers before prepping, basically all veggies except cabbage, shallot and green onions). I like to wash them in a large bowl of water with a drop of Dr. Bronner's Sal Suds. Then rinse well by soaking in clear water for a few minutes. Carefully, wipe down the mushrooms with a paper towel or cloth after the rinse.
  4. Slice the mushrooms and red bell pepper and cut off the broccoli florets. Toss red bell pepper, mushrooms and broccoli in olive oil, pink salt and freshly ground black pepper. Roast in the oven at 400 degrees until cooked to your desired tenderness, for us it's about 17 minutes. You could also steam the broccoli instead of roasting it (easier to steam frozen broccoli if I don't have fresh broccoli on hand).
  5. Prep the remaining vegetables - red cabbage, a variety of tomatoes, Persian cucumbers, red leaf lettuce, green onion and shallot. Assemble in large salad bowls and pour the dressing over the salad.
  6. Grill the marinated chicken breast halves (about 10 minutes) then cut into bite-size pieces and add to the salad. Enjoy!
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http://theweeklymenubook.com/2015/04/01/teriyaki-chicken-salad-glutenfree-caseinfree/

Check out my Pinterest Salad Page for more creations and ideas.  Happy, healthy eating!

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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