Yields: 2 servings | Serving Size: 1/2 recipe|Calories: 406| Previous Points: 9| Points Plus: 10| Total Fat: 16 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 101 mg | Sodium: 771 mg | Carbohydrates: 24 g | Dietary Fiber: 4 g | Sugars: 9 g | Protein: 40 g |
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts, sliced
- 1 red bell pepper, diced
- 1 cup cubed pineapple
- 2 heads Romaine lettuce, chopped into bite sized pieces
Whisk the soy sauce, vinegar, honey, garlic, and ginger in a small saucepan and bring to a boil. Combine the cornstarch and the water in a small bowl until cornstarch is dissolved and add to the pot. Boil for about 30 seconds and turn off the heat.
Make the sauce by combining the soy sauce, vinegar, sugar, garlic, and ginger in a small saucepan with 1/4 cup water. Bring to a boil. Mix the cornstarch with the water and add it to the pot. Boil for 1 minute and turn off the heat.
Heat the sesame oil in a skillet over medium high heat. Add the chicken and cook until browned. Add the bell peppers and pineapple and cook until warm and slightly softened. Pour the sauce over the chicken and stir until heated through.
To serve, top the Romaine lettuce with the chicken, bell peppers, and pineapple.
from The Nutrition Club http://thenutritionclub.blogspot.com/2015/09/teriyaki-chicken-salad-recipe.html
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/09/16/teriyaki-chicken-salad-recipe/
via WordPress https://jonathanwilhoite.wordpress.com/2015/09/16/teriyaki-chicken-salad-recipe/