Prep 20 mins
Cook 20 mins
This is a copycat recipe I put together for a salad I ate at The Rivoli in Toronto. The flavours are harmonious and bold, and make your guests go "mmmmmmmm". I didn't do this because I just thought of it now, but a minced and seeded Thai red chili would add a nice subtl-ish heat to the dressing. I plated the salads individually.
- 6 pineapple rings, 1/2 inch thick
- 4 boneless skinless chicken breasts
- 118.29 ml teriyaki sauce
- 59.14 ml water, to thin marinade
- 59.14 ml pineapple juice
- 59.14 ml fresh lime juice
- 78.07 ml walnut oil
- 14.79 ml grated gingerroot
- salt and pepper, to taste
- 1419.54 ml gourmet salad greens
- 1 red pepper, julienned
- 236.59 ml bean sprouts
- 118.29 ml cashews, toasted
- teriyaki sauce, to baste chicken and pinapple
- Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour.
- Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
- Put aside.
- Grill the chicken and pineapple until done, basting for the last couple of minutes.
- Let rest while assembling the rest of the salad, then slice to your liking.
- Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
- I used about half of the dressing, and served extra at the table for anyone who likes more.
- The ginger and lime juice give it lots of zing, so you don't need too much.
- Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.