Teriyaki Chicken Salad

A few days ago, I posted a recipe for my family teriyaki sauce. If you used chicken, and managed to somehow have leftovers; here is a great way to use them up!

Teriyaki Chicken Salad

2 Chicken Breasts*
1 jar of Teriyaki sauce, or 1 recipe Teriyaki Sauce*
2 stalk celery, finely chopped
1 bunch green onions, chopped (you can use the whole onion, including the green part!)
1 small can pineapple tidbits
1/3 to 1/2 c. light mayonnaise
Salt and Pepper to taste

*You can use your leftovers from the teriyaki chicken, or use pre-made teriyaki baste.

For more variety, you can add nuts, mango, grapes, etc.!

Cut chicken in bite sized pieces. Marinate chicken in teriyaki sauce for at least 4 hours. (or use leftovers!)
Grill chicken.

When chicken is done, place in a medium bowl, and add other ingredients. Mix thoroughly.
Add 2-3 TB of teriyaki sauce to taste.
Sprinkle with salt and pepper.
Refrigerate for several hours. (If you can wait that long!)

Serve on top of salad greens, or in a roll or pita with lettuce and tomato!

Teriyaki Flank Steak or Chicken

This teriyaki sauce has been in my family for years. I have fond memories of my father's huge family all gathered in my Grandaddy's backyard, swimming and playing, while he manned the bbq. Whenever anyone new tries this recipe, they drool...eat some more... drool some more...and beg for the recipe!

Flank steak is the best meat to use for this recipe. It compliments the sauce perfectly. However, I was craving it, and only had chicken (The picture is Flank steak- I made some more later!) It was super good too... but flank steak is better!

The good part about using chicken, is that the next day I turned the leftovers into Teriyaki chicken salad! Yum! That recipe will be coming up soon!

Teriyaki Sauce

Flank steak or Chicken, cut into 2" strips, across grain.

Sauce:

2 TB vinegar
1/2 teas garlic powder (I use fresh garlic)
1/4 cup soy sauce
2 chopped green onions
3 TB honey
1/2 teas ground ginger
3/4 cup oil

Mix all of the sauce ingredients in a blender, and pour over the meat. Cover and marinate for 24 hours for the best results.

To cook meat: Either grill or broil. Please do not pan fry Flank Steak. It will lose it's tenderness!

Pair with a salad, and potatoes.

Teriyaki Turkey Lettuce Wraps

I love discovering new recipes. Especially when I'm not looking for them, and they are easy and brilliant! I was making my son sloppy joe's with Ground Turkey, and this recipe (or the base anyway) was on the back of the package! I quickly canceled my plans for lunch, and made these lettuce wraps instead!

Teriyaki Turkey Lettuce Wraps

1 lb ground turkey
1 bottle of Teriyaki sauce
Lettuce leaves (I used Romaine)
Shredded Coconut
Cubed Pineapple
1 Carrot (or a few baby carrots) shredded
Peanuts

Brown Ground Turkey; rinse. Mix in teriyaki sauce until the desired consistency. (Sorry- I just pulled this together and didn't measure!) You want just a coating- not a soppy mess!

Spoon Turkey mixture onto a large piece of lettuce. Top with shredded coconut, pineapple, carrot strips, and peanuts.

Now... try to eat it without making a huge mess! :)