Skip to main content

Teriyaki Chicken Salad

This is originally a dressing for a pasta chicken salad, which is really good.  I will share that one with you a little later.  I found that it was great for marinating cooked chicken in and then using it for salads.  It makes a great meal.  The flavor is so good!!
Teriyaki Marinade/Dressing
For about 4 cups cut up chicken.
1/2 cup vegetable oil
1/3 cup teriyaki sauce
1/3 cup white vinegar
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Blend all ingredients together in a blender.
Cut up cooked chicken into bite sized pieces.  Marinate the chicken in the sauce over night or at least for a few hours.  Drain and serve.   Since you are using the marinade in cooked chicken you can use the leftovers for a dressing.  Or save a little before you add it to the chicken. It is excellant mixed with a little ranch dresssing. 
Layer it with your favorite salad ingredients!  This time we used: cheese, tomatoes, almonds and craisins. YUM!!  This is one of my favorites!!!
I have never tried it, but I think it would make a great marinade for uncooked chicken.  Marinate over night and then grill. 
Linked to Foodie FridayRecipe Swap and Friday Follow.


  1. Yum! This sounds delish and probably a lot healthier than the one I had at Applebees the other day.

  2. This looks like a perfect lunch or dinner on a warm summer evening. Thanks so much for sharing it.


  3. Looks delicious. Now following from FF. Have a good weekend.

  4. Looks and sounds like a really delicious salad! Thanks for sharing your recipe.

  5. This looks like a yummy summer dish. Thanks for sharing.

  6. Oh yum! Following you from Friday Follow!


  7. This sounds delicious. Just in time for summer.

  8. Happy Follow Friday! Your blog is making me hungry! I can't wait to stop back again!!

    When you have a moment, please check out my book review blog:

  9. Thanks for the recipe, looks yummy :)

    I’m already a Friday follower, but wanted to say hi!

    My latest postings are, “Simple Gesture,” “Smiles,” “Spring,” “A Feast,” “Love Lifts,” “Wake Up to Serve” and “Soul-itude.”

  10. I love vinegar based marinades - this looks great!!

  11. Stopping by from Friday Follow to say Hi!
    Please stop by and see my review on Molly's Money Making Digest:

    And enter my giveaway for Peter Rabbit Children's Products:

  12. I love teriyaki...this sounds great! I love salads, I will have to try this one :)

  13. YUMMY!
    Happy Friday follow, Following you, come follow me back!

  14. Oh finally a salad I could actually really like!


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.