This sweet and savory Teriyaki Chicken Salad is chock full of pineapple, avocado, shallots and Johnsonville Flame Grilled Teriyaki Chicken.
This post is sponsored by Johnsonville.
Lunches around here aren’t usually something to write home about. They usually consist of an array of leftovers that leave me craving a snack an hour or so later. Lately, I have been on a mission to make my lunches a bit more of a highlight rather than an afterthought. I want to make them heartier and something that will keep me satisfied for the second half of my day. My absolute favorite way to do that is to make myself a big salad for lunch.
Big salads are the perfect way to get in lots of vegetables. With the help Johnsonville Flame Grilled Chicken, I have also found an easy way to include protein! Each package of Johnsonville Flame Grilled Chicken has 3 fully cooked whole chicken breasts. Each breast is free of MSG, artificial preservatives, flavors and colors. One of my favorite things about them is that they are individually portioned into 3 ounce portions. They also cook in minutes which makes them easy to add to your salads, wraps and sandwiches.
There are 5 different flavors of Johnsonville Flame Grilled Chicken. There is the Garlic & Herb. There is Honey Mustard and Southwestern. There is also Black Pepper & Sea Salt and Teriyaki. I have used the chicken breasts to make several different meals at home including a honey mustard chicken salad sandwich, a chicken soup and this Teriyaki Chicken Salad.
In addition to the Flame Grilled Teriyaki Glazed Chicken, this salad is loaded with baby greens, sliced pineapple, shallots and avocados.
Don’t think I forgot the dressing! Dressings are my favorite part of salads. For this salad, I made a quick teriyaki vinaigrette with teriyaki sauce, rice vinegar, oil and sesame seeds.
This Chicken Teriyaki Salad is both sweet and savory. It’s hearty and light. It is everything that one could want in a satisfying lunch and I’ll be making it often!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
Warm the chicken according to package directions and slice.
In a bowl combine lettuce, avocado, pineapple, shallots and chicken.
In another bowl whisk together teriyaki, olive oil, vinegar and sesame seeds. Pour dressing over the salad and toss to coat. Serve.