Teriyaki Chicken Salad

Name: Teriyaki Chicken Salad
Yield: Serves 4
Cuisine: Japanese, Asian
Ingredients: 2 tablespoons, vegetable oil; 1 pound, asparagus, trimmed and cut into 1-inch pieces; 1 , red bell pepper, seeded and sliced thin; 3 cups, shredded cooked chicken; 1 , (15-ounce) can pineapple chunks, drained; 6 , radishes, chopped coarse; 6 , scallions, sliced thin; 1 - 2 , jalapeño chiles (medium), seeded and minced; 3 tablespoons teriyaki, glaze (see note); 2 tablespoons, lime juice; 1 teaspoon, grated fresh ginger

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Appears in Cook's Country August/September 2007

Crisp vegetables, sweet and salty flavors, and some clever use of leftovers make for a simple summer salad.

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

Leftover chicken from our Grilled Chicken Teriyaki recipe yielded the perfect amount of shredded meat, and a teriyaki glaze lent our dressing just enough powerful salty and sweet notes. Fresh lime added a tart element, and fresh ginger brou...

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