Chicken teriyaki salad
I make Chicken teriyaki salad when I want takeout flavor but still want a cold, crunchy bowl.
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Cooking tools:
- Blender
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Baking sheet
- Oven
- Stove
- Spoon
- Serving bowl
Ingredients
- 1 small head of romaine lettuce, chopped
- 1 pound teriyaki chicken, sliced
- 5 green onions, thinly sliced
- 1 red bell pepper, julienned and cut into thirds
- 1 cup snow peas, julienned and cut into thirds
- 1/2 head red cabbage, thinly sliced
- 1 fresh pineapple, chopped
- 1 cup matchstick carrots
- 1 cup macadamia nuts, toasted
- 1/2 cup sweetened coconut flakes, toasted
- fried wonton strips
- 1 cup chopped fresh pineapple
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons grated fresh ginger
- 1/4 teaspoon salt
- 3 tbsp. honey
- 1/4 cup apple cider vinegar
- 1 garlic clove, peeled
- 1 tablespoon mayonnaise
- 1/2 cup canola oil
- 1 tablespoon sesame seeds
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