Grilled Chicken Teriyaki Salad

Grilled Chicken Teriyaki Salad
  • Yield: 0 Serving
  • Prep Time: N/A
  • Cook Time: N/A
  • This salad gets its color from the carrots, red pepper and snow peas


  • Asian Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons Fisher® Creamy Peanut Butter
  • 1 tablespoon teriyaki sauce
  • 1 teaspoon grated ginger root
  • 1/2 teaspoon sesame oil
  • Salad:

  • 1 package (6 oz.) mixed salad greens
  • 1 carrot, shredded or ¼ cup shredded carrots
  • 1/2 thin red bell pepper strips
  • 1/2 cup snow peas, thread removed and cut on the diagonal
  • 1 pound grilled boneless, skinless chicken breast
  • 1/3 cup Fisher® Chef’s Naturals Sliced Almonds
  • For food safety, gently rub produce under cold running water.


  1. Dressing: Whisk mayonnaise, peanut butter, teriyaki sauce, ginger and sesame oil together. Thin with 1 to 2 tablespoons of cold water, if desired.
  2. Salad: Toss greens with carrot, bell pepper and snow peas in a large bowl. Top with sliced chicken and almonds and drizzle with dressing; serve immediately.

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