Description
A vibrant and nutritious salad featuring tender grilled teriyaki chicken, sweet pineapple, creamy avocado, and crisp romaine, tossed with a zesty teriyaki vinaigrette.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup soy sauce (halal-certified, alcohol-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon ginger, grated
1 teaspoon garlic, minced
3 cups romaine lettuce
1 cup pineapple chunks
1 avocado, sliced
1 cup mixed greens
1 tablespoon sesame seeds
2 tablespoons olive oil
1 tablespoon soy sauce (halal, alcohol-free)
1 tablespoon rice vinegar
1 teaspoon chili flakes (optional)
Instructions
Marinate chicken breasts with soy sauce, honey, rice vinegar, ginger, and garlic for 30 minutes
Preheat grill to medium-high heat; cook chicken 6–7 minutes per side until charred and cooked through
In a bowl, combine romaine, pineapple, avocado, mixed greens, and sesame seeds
Whisk olive oil, soy sauce, rice vinegar, and chili flakes to make the vinaigrette
Toss salad greens with vinaigrette and top with grilled chicken
Notes
Substitute chicken with firm tofu for a vegetarian option
Marinate chicken longer (up to 2 hours) for deeper flavor
Grill pineapple chunks for extra smokiness if desired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg