By: Whole Foods Market®
Consider this your go-to salad all summer long. Tangy teriyaki sauce is delicious for basting grilled chicken, and it makes a surprising dressing for this romaine and red pepper salad, too.
- 2 boneless, skinless chicken breast halves (about 1 pound total)
- 1/4 cup 365 Everyday Value® Organic Teriyaki Sauce, divided, plus more for serving
- 2 red bell peppers, seeded and quartered
- 1 head romaine lettuce, quartered
In a dish, coat chicken with 2 tablespoons of the sauce, cover and chill for 2 hours, or overnight.
Prepare a grill or grill pan for medium-high heat cooking. Grill chicken, flipping halfway, until just cooked through, 8-10 minutes. Brush peppers and lettuce with remaining 2 tablespoons sauce, and then grill, turning occasionally, until just tender and charred, 6-8 minutes for the peppers and about 2 minutes for the lettuce. Arrange lettuce on plates, and then thinly slice chicken and peppers and divide among the plates. Serve with more sauce on the side.
Serves 4, dairy free.
Per Serving: Serving size: 190 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 75mg cholesterol, 400mg sodium, 11g carbohydrate (4g dietary fiber, 7g sugar), 27g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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