Pan Asian Chicken Salad with Honey Ginger Teriyaki Vinaigrette





  1. Vinaigrette: In small bowl, whisk together teriyaki sauce, rice vinegar, garlic, and chile sauce. Gradually whisk in grapeseed oil; set aside.
  2. Salad: Preheat grill to medium high. Brush chicken breasts with oil and season with salt and pepper to taste. Place chicken on grill and cook 10-12 minutes or until internal temperature reaches 160 degrees, basting occasionally during first 8-10 minutes with 3/4 cup teriyaki sauce.
  3. While chicken is grilling combine bok choy, red pepper, cucumber, and green onions in large mixing bowl. Drizzle vinaigrette over and toss to coat. Divide salad mixture onto 4 serving plates. When chicken is cooked, transfer to cutting board and allow to stand 5 minutes. Slice chicken into thin strips and arrange over salad greens. Sprinkle with wonton strips or rice noodles.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.