Name: Teriyaki Chicken Salad
Total time: 35 min
Cuisine: JapaneseAsianAsia
Ingredients: 2 tablespoons vegetable oil; 1 pound asparagus , trimmed and cut into 1-inch pieces; 1 red bell pepper , seeded and sliced thin; 3 cups shredded cooked chicken; 1 (15-ounce) can pineapple chunks , drained; 6 radishes , chopped coarse; 6 scallions , sliced thin; 1 - 2 jalapeño chiles (medium) , seeded and minced; 3 tablespoons teriyaki glaze (see note); 2 tablespoons lime juice; 1 teaspoon grated fresh ginger

Why This Recipe Works

Leftover chicken from our Grilled Chicken Teriyaki recipe yielded the perfect amount of shredded meat, and a teriyaki glaze lent our dressing just enough powerful salty and sweet notes. Fresh lime added a tart element, and fresh ginger brought some heat. For texture and kick, tasters loved the peppery crunch of red radishes. Minced jalapeño and sliced scallions added spice, and red bell peppers and pineapple chunks lent our Teriyaki Chicken Salad color and sweetness.

Before You Begin

Three split breasts from our Grilled Chicken Teriyaki (see related recipe) will yield the 3 cups of shredded meat needed for this recipe. You'll also need 3 tablespoons of the teriyaki glaze. If you don't have enough chicken, you can use shredded meat from a rotisserie chicken. A Microplane grater makes quick work of grating ginger.

Instructions

Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook asparagus and red pepper until lightly browned and just tender, about 5 minutes. Transfer to large bowl and let cool 10 minutes. Add chicken, pineapple, radishes, scallions, and jalapeno to bowl and toss to combine.

Whisk teriyaki glaze, lime juice, and ginger in small bowl. Drizzle dressing over salad and toss to combine. Serve.