Teriyaki Chicken Salad
Try this crunchy, Asian-inspired chicken salad and break out of the 'bawk-bawk' blues. (Get it? Chicken? 'Bawk-bawk'? We crack ourselves up.)
- 1 (20-ounce) can pineapple chunks in juice, drained, juice reserved
- 1/3 cup rice vinegar
- 1/3 cup bottled teriyaki sauce
- 2 cups cooked chicken
- 1 (16-ounce) bag coleslaw mix
- 1 cup shelled edamame
- 1/4 cup sliced almonds
- Drain pineapple chunks, reserving juice. Set aside drained pineapple. Measure out 1/3 cup of the reserved juice and pour into a large mixing bowl.
- Into the large mixing bowl with the juice, add the rice vinegar and teriyaki sauce, stirring well to mix.
- Add the chicken, stirring to coat with the dressing. Add the coleslaw mix, reserved pineapple chunks, edamame, and sliced almonds; toss well to mix.
- Canned pineapple is conveniently ready-to-eat and comes in slices, chunks, tidbits, and crushed. Chunks or tidbits work best for this salad, and be sure to buy the variety canned in 100% juice versus heavy syrup; the heavy syrup is not as healthy, even though it still works in a pinch.
- Use your fave teriyaki sauce or any bottled stir-fry sauce for variation on taste. Szechuan sauce really spices up your life!
- Add a rotisserie chicken to your shopping list for convenience; the whole breast portion yields the 2 cups of cooked chicken needed for this recipe.
- Find coleslaw mix, a blend of ready-to-eat, shredded cabbage and carrots, next to the bagged washed salad greens in the produce section.
- Edamame, or green soybeans, are the hottest item on Japanese-inspired menus. They are low in fat, high in protein, and one of the beneficial plant sources of Omega-3s. Find them in the fresh or frozen vegetable section in your grocery store. Eat unused portions hot or cold, and lightly salted.