Pan Asian Chicken Salad with Honey Ginger Teriyaki Vinaigrette

Servings 4 servings
Prep Time


  • Vinaigrette
  • 1/2 cup Lunds and Byerlys Honey Ginger Teriyaki Barbecue & Grill Sauce
  • 3 tablespoons rice vinegar
  • 3 cloves garlic pressed
  • 1 teaspoon Szechwan chile sauce
  • 1/3 cup grapeseed oil
  • Salad
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 3/4 cup Lunds and Byerlys Honey Ginger Teriyaki Barbecue & Grill Sauce
  • 8 cups shredded bok choy
  • 1 red bell pepper seeded, thinly sliced
  • 1 English cucumber quartered, seeded, sliced crosswise
  • 1 bunch green onions sliced
  • 2 cups deep fried wonton strips or crisp rice noodles available in deli


  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.