Asian Teriyaki Chicken Salad

(Yields 4 servings)


  • 4 (6 ounce) skinless, boneless chicken breast cut into large strips
  • Truly Hawaiian Teriyaki Sauce
  • 1 large bunch or prepared salad bag of romaine lettuce,
    chilled, and torn into bite-size pieces
  • 1 (4 ounce) can sliced water chestnuts, drained
  • ¼ cup toasted sesame seeds
  • ½ cup toasted sliced almonds
  • 1 (10 ounce) can mandarin orange segments, drained
  • Rice noodles or Fried Wontons (see recipe)
  • Salad dressing, (recipe follows)



  1. Place chicken breast strips in a bowl, pour teriyaki
    sauce over them, and coat well. Cover, and refrigerate
    for at least 1 hour.
  2. Preheat an outdoor grill for direct heat.
  3. Grill chicken, turning, until done. Recommended temperature
    of 165 degrees in the thickest part of the chicken. Remove to
    a cutting board, cool, and cut on the thin diagonal strips.
  4. Optional: In a large skillet or wok, heat oil over
    medium-high heat. Cut wonton wrappers into strips.
    Fry wonton strips until crisp. Remove to paper towels.
  5. In a large bowl, toss together lettuce, grilled chicken slices,
    water chestnuts, sesame seeds, sliced almonds,
    and mandarin oranges. Pour 1/2 dressing over salad,
    and toss gently. Top with Chinese noodles or fried wontons.


Use additional dressing as desired.



  • ½ teaspoon Kosher salt
  • 1 teaspoon pepper
  • ¼ cup sugar
  • ¾ cup rice vinegar
  • 1 cup s extra virgin olive oil
  • 6 green onions, chopped



Whisk the first 4 ingredients together until sugar is dissolved.

Slowly stream oil while continuing to whisk until all dissolved. Add onions and stir.

Cover and allow to sit, whisk again before serving.



  • ½ (14 ounce) package wonton wrappers, sliced into strips
  • Canola for frying



  1. Heat oil in sautee pan or wok. When hot, carefully
    add wontons and fry until crispy.
  2. Remove and drain on a prepared paper towel/dish.