Ingredients
Equipment
Method
- Pound chicken breasts to an even 3/4-inch thickness so they cook evenly. Brush both sides with 1/4 cup Kinder's Teriyaki Grilling Glaze.
- Preheat grill to medium-high (375-400°F). Oil the grates.
- Grill chicken for 6-7 minutes per side. In the last 2 minutes, brush with more glaze.
- Pull chicken when it hits 165°F internal temp. Rest 5 minutes before slicing.
- While the chicken rests, make the dressing: whisk together the remaining 1/4 cup Kinder's Teriyaki Glaze, rice vinegar, sesame oil, and honey.
- Optional but highly recommended: grill the pineapple chunks for 2-3 minutes per side until caramelized. Makes a big difference.
- Toast almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and golden. Watch them — they burn fast.
- In a large bowl, combine romaine, pineapple, carrots, red cabbage, and radishes.
- Slice the grilled chicken into strips and arrange over the salad.
- Drizzle dressing over everything, then garnish with green onions, toasted almonds, and sesame seeds. Serve immediately.
Nutrition
Notes
- Grill the pineapple — Two to three minutes per side on a hot grate. The sugars concentrate, the edges char, and the sweetness deepens into something more complex. Don't skip it.
- Pound the chicken before it hits the grill — Even 3/4-inch thickness means even cook time. Thick spots stall; thin spots dry out. A zip bag and a mallet takes 30 seconds and saves overcooked ends.
- Toast the almonds right before serving — They stale out fast once they hit air. Get them in a dry skillet over medium heat, stir constantly, pull them when golden and fragrant. Fresh-toasted is the only toasted.
- Make the dressing a day ahead — The flavors tighten overnight. Store it covered in the fridge and give it a whisk before using.
- Keep everything separate for meal prep — Dressed salad goes soggy within an hour. Store greens, protein, toppings, and dressing in separate containers. Build it fresh each time.
- Use a thermometer, not the clock — 165°F internal temp is the pull point. Grill heat varies; the 6–7 minutes per side is a guide, not a guarantee. Trust the number.
- Serve this on its own as a complete meal — 42 grams of protein per serving handles it. No sides required.
- Add crispy wonton strips or rice noodles over the top for extra texture contrast against the greens. A handful either way and the crunch factor shifts noticeably.
- A side of steamed jasmine rice stretches it into something more substantial if you want more volume. The teriyaki dressing pairs well with plain rice.
- When the grill's already hot for a cookout, this works as a fresh, lighter dish alongside heavier proteins on the spread — ribs, skewers, burgers. It holds its own.
- Store components separately — always. Dressed salad breaks down fast; the dressing wilts the romaine within an hour. Keep the undressed greens and vegetables in one airtight container (holds two days). Grilled chicken stores in a separate container for up to three days in the fridge.
- Toasted almonds and sesame seeds should stay in their own container — they lose crunch fast once they hit moisture.
- To serve leftovers: chicken can be served cold over the salad or warmed in a skillet over medium heat for two to three minutes per side. Dress the salad right before serving.