nicolette@theyardgym.com.au
Grilled Teriyaki Chicken Salad
35 minutes
Chicken Breast (boneless,
Brush the chicken with teriyaki sauce and let it marinate for five minutes.
skinless)
Teriyaki Sauce Mayonnaise
Preheat the grill to medium-high heat.
Sesame Oil Soy Sauce
In a small bowl, mix together the mayonnaise, sesame oil, and soy sauce.
Baby Spinach Cucumber (medium, sliced) Orange Bell Pepper (large, sliced) Snap Peas (sliced) Almonds (roasted, chopped)
Grill the chicken for 16 to 20 minutes or until cooked through. Flip the chicken every two to three minutes to evenly cook. Let it rest for five minutes.
Divide the spinach, cucumber, bell pepper, and peas evenly between plates. Top with grilled chicken. Drizzle the mayonnaise dressing on top and top with chopped almonds. Enjoy!
459 31g 15g
Refrigerate in an airtight container for up to three days. One serving is approximately two cups of salad with chicken. Add fresh herbs like cilantro or basil. Add green onions.
Fiber
4g
Sugar
6g 32g
Cholesterol
94mg
Sodium
1091mg 3382IU 102mg
Vitamin A Vitamin C
Calcium
103mg
Iron
3mg
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