26 June 2008

Teriyaki Chicken Salad

This recipe is quickly becoming one of my staples. It's one of those "if you were on an island and you could only eat one thing..." kind of deals. My mom made up/started making this recipe years ago, but only just recently I started making it for myself. Now I get to share the awesomeness with the world. As always this isn't an exact science, but it's pretty hard to get this recipe wrong.

Teryiaki Chicken Salad

Cooked, cubed chicken breast (3/4 to 1 lb)
Teryiaki grilling sauce/marinade
2-3 stalks celery, chopped
1/2 head iceberg lettuce, shredded thinly
Slivered (or sliced) almonds
Red seedless grapes

~2/3 C Mayonnaise
~1 Tbsp Teriyaki Grilling sauce/marinade
2-3 Tbsp orange juice (water, if not available)

Cook and cube chicken, add to ziploc bag with enough teriyaki sauce to coat the cubes (around a tablespoon?). Add chicken plus all other ingredients into a large bowl to your liking of proportions (some will like more or less almonds or grapes). Mix dressing and add to salad.

Sorry I can't provide more intricate ingredient amounts, but honestly I've never measured most of them out. As long as the dressing is thin enough to coat the salad lightly.

Leftovers will get a little soggy on the day after, but the salad is still quite viable! Just drain and eat.



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