I’m always experimenting with ways to use some of our favorite homemade gluten-free sauces like Buffalo sauce or Teriyaki sauce as a salad dressing. And this was perfect!
Start by whisking together the ingredients for the teriyaki sauce marinade until well incorporated (coconut 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.
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.
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). Carefully, wipe down the mushrooms with a paper towel or cloth after the rinse.
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 F 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).
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.
Grill the marinated chicken breast halves (about 10 minutes) then cut into bite-size pieces and add to the salad. Enjoy!
All of the ingredients that we buy are organic if possible.