Ingredients

The following ingredients have 6 Servings
  • 1 Recipe Sweet Chili Teriyaki Chicken (<<click for recipe)
  • 1 small head Romaine lettuce, chopped (chopped)
  • 1/2 red cabbage, thinly sliced ( thinly sliced)
  • 1 fresh pineapple, (chopped (will use 1 cup in dressing))
  • 1 cup matchstick carrots
  • 1 red bell pepper, (julienned then cut into thirds)
  • 1 cup snow peas, (julienned then cut into thirds)
  • 5 green onions, (thinly sliced)
  • 1 cup macadamia nuts, toasted* ( toasted*)
  • 1/2 cup sweetened coconut flakes, toasted* (toasted*)
  • fried wonton strips ((optional))
  • 1 cup chopped fresh pineapple ((from whole pineapple above))
  • 3 tablespoons honey
  • 1/4 cup apple cider vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1 garlic clove, ( peeled)
  • 1 1/2 teaspoons freshly grated ginger
  • 1/4 teaspoon salt
  • 1 tablespoon mayonnaise ((optional for creamier))
  • 1/2 cup canola oil
  • 1 tablespoon sesame seeds

Instruction

  • CHICKEN: Prepare chicken according to directions (click here). Chop chicken or thinly slice. Reserve extra Teriyaki Sauce to drizzle over salad.
  • DRESSING: While chicken is marinating, prepare dressing by adding all dressing ingredients to food processor except canola oil and sesame seeds. Blend until smooth. Add sesame seeds and canola oil and pulse until combined. Add additional honey for sweeter or cider vinegar for tangier if desired (will depend on how sweet your pineapple is and how tangy you want it). Refrigerate. Shake or stir when ready to serve to recombine.
  • SALAD: Either layer the salad starting with the lettuce on the bottom then all the vegetables and finish with pineapple, macadamia nuts, coconut and chicken OR toss all of the salad ingredients together in a large bowl and top with pineapple, chicken, macadamia nuts and coconut. Drizzle with reserved Teriyaki Glaze and Pineapple Sesame Dressing. Note: If your Teriyaki Sauce has become too thick to drizzle, simply whisk in some water to thin.