Created by Jenn's Food Journey
- Serves 2 -
For the teriyaki sauce -
3 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon hoisin sauce
1/4 teaspoon sesame oil
1/4 teaspoon ground ginger
1 garlic clove, minced
2 boneless, skinless chicken breasts
4 cups lettuce, chopped or torn
1 cup cherry tomatoes, quartered or halved
1/4 English cucumber, chopped
1/2 red pepper, thinly sliced
fresh cilantro leaves
1/2 cup cabbage or coleslaw mix (optional)
1/4 cup dry roasted peanuts or fired wonton strips (or both)
For the dressing -
1 Tablespoon mayonnaise
2 teaspoons wasabi paste
1 1/2 Tablespoons soy sauce
1 1/2 teaspoons lemon juice
Make the teriyaki sauce by mixing the first 7 ingredients together. Place the chicken in a resealable bag and pour the marinade over it. Seal bag and let marinate in refrigerator for at least 1 hour.
To make the dressing - mix together the mayonnaise, wasabi, soy and lemon juice until well combined. Set aside until ready to use. Can be kept in refrigerator too, but do not make too far in advance.
Preheat the grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to cool. Once cooled, slice into think strips or bite size pieces.
On a plate or large bowl, add the lettuce, top with cabbage (if using), cilantro, red pepper, cucumber and tomato. Top with sliced chicken and peanuts/wonton strips. Drizzle on the dressing. Serve and enjoy!