Sizzling BBQ Teriyaki Chicken with Salad Greens


Recipes Plus
15 mins (prep 15)
23 ingredients
servings


Categories:  poultry , quick ,
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Ingredients

  • warm grilled salad with chicken, peaches and peppers. wonderful summertime eating.
  • ½ cup (125 ml) wong wing teriyaki sauce with sherry, divided
  • 2 tbsp (30 ml) rice vinegar
  • 2 tbsp (30 ml) lime juice
  • 4 tsp (20 ml) vegetable oil
  • ½ tsp (2 ml) grated fresh ginger root
  • pinch cayenne6 cups (1.5 l) washed and torn salad greens
  • 1 pkg maple leaf prime naturally™ boneless, skinless chicken thighs or drumsticks
  • 2 peaches, peeled, halved and pitted
  • 1 red pepper, seeded and quartered
  • 1 small red onion, thickly sliced
  • in small bowl, whisk 2 tbsp (30 ml) teriyaki sauce, vinegar, lime juice, oil, ginger root and cayenne for dressing; set aside. divide salad greens on 4 dinner plates; set aside.
  • on preheated and greased barbecue grill over medium heat, cook chicken 4-5 minutes; turn. add peach halves, red pepper and onion slices to barbecue. brush chicken, vegetables and fruit with half remaining teriyaki sauce; cook 3 minutes.
  • turn and brush other sides with remaining sauce. cook 2-3 minutes longer or until chicken is tender and no longer pink inside.
  • remove chicken, vegetables and peaches from barbecue. slice diagonally into thin strips and place on top of greens. drizzle with dressing.
  • serves 4.
  • hint: garnish with toasted sesame seeds, if desired. instead of salad greens, serve over hot cooked pasta for a warm pasta salad.
  • per serving: 333 calories; 26.6 g protein; 11.9 g fat 31.1 g carbohydrate; 3.4 g dietary fibre. excellent source of vitamins a and c.

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