Take-out Tuesday, Teriyaki Chicken Salad with Grilled Cheese Croutons and Creamy Orange Vinaigrette

I am a big fan of “cook once, eat twice,”

and use leftovers to create an entirely different meal

A good thing to keep in mind this summer

when you are grilling out!

We recently had grilled chicken thighs

that were marinated in teriyaki sauce~

this Veri Veri Teriyaki by Soy Vay is our favorite

I was excited that there was plenty of chicken leftover

I could make a Crazy Good Quesadilla

or even better, a salad…

with a light dressing~

I found a recipe for Orange Maple Dressing here

Put the ingredients in a glass jar,

close the jar and shake, shake, shake to mix

That’s it!

Put salad greens in a bowl with bacon

grapes, pecans and a sprinkle of bleu or feta cheese

and drizzle dressing over all

Then top with croutons

Grilled Cheese croutons!

I made mine with thin white bread and slices of American cheese

Instead of cooking it in a skillet, I took a short cut

I toasted the bread,

put cheese in the middle of the 2 buttered slices,

and microwaved it for 20 seconds

Cut the sandwich into small squares {12}

Put them on top of your dressed salad

So good!

Chicken Teriyaki Salad with Grilled Cheese Croutons and Creamy Orange Vinaigrette

This salad bowl meal is made with leftover grilled teriyaki chicken, bacon, pecans, grapes, and blue cheese crumbles. It is dressed with an easy to make creamy orange vinaigrette and topped with croutons made with a grilled cheese sandwich
Prep Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 1



  • romaine lettuce
  • 1 boneless grilled teriyaki chicken thigh, chopped or any cooked chopped chicken
  • 2 strips cooked bacon, broken into pieces
  • 6 grapes red or green, cut in half
  • 1/4 cup chopped honey glazed pecan pieces
  • 1 oz. bleu or feta cheese crumbles
  • Creamy Orange Vinaigrette
  • grilled cheese croutons

Creamy Orange Vinaigrette

  • 1/2 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp mayonnaise
  • 2 Tbsp orange juice
  • 2 Tbsp real maple syrup
  • 1 tsp Dijon mustard
  • salt & pepper to taste

Grilled Cheese Croutons

  • 2 slices thin white bread I used Pepperidge Farms
  • 2 slices American cheese
  • butter



  • Put torn or chopped romaine into a large individual salad bowl
  • Top with grapes, bacon, chicken, pecans and cheese
  • Lightly dress salad with Creamy Orange Vinaigrette and top with Grilled Cheese Croutons

Creamy Orange Vinagrette

  • Combine all ingredients in a glass jar
  • Put top on jar and shake well to mix the dressing
  • Store in the refrigerator
  • Makes about 3/4 cup

Grilled Cheese Croutons

  • Toast bread and spread with butter
  • Put one piece of bread buttered side down on a microwave safe plate
  • Top with cheese, tearing pieces to fit so they don't overhang the edges
  • Place remaining piece of toast on cheese, buttered side up
  • Microwave 15-20 seconds to melt cheese
  • Cut sandwich into 12 small squares
Keyword chicken dinner bowl, chicken salad, grilled cheese croutons, homemade salad dressing, orange vinaigrette, teriyaki chicken


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Turn About Tuesday / Our Tiny Nest / Karin’s Cottage Linky Party 

Creative Crafts / Crafty Creators

Full Plate Thursday / Thursday Favorite Things   

Happiness is Homemade/ Home Matters

32 Responses to “Take-out Tuesday, Teriyaki Chicken Salad with Grilled Cheese Croutons and Creamy Orange Vinaigrette”
  1. A perfect salad for warm days! I love esp. those teriyaki chicken.

  2. That looks divine!! Great idea for the cheese croutons.

  3. Pam says:

    Jenna, I love the idea of the cheese croutons. This salad looks delicious and perfect for our warmer weather. Happy Tuesday!

  4. BERNADETTE says:

    The shortcut with the croutons is genius. Thanks for the tip.

  5. Mary says:

    It’s definitely salad weather Jenna and we’re big fans or ‘cook once, eat twice’! The Creamy Orange Vinaigrette and grilled cheese croutons are both tasty additions. Happy Tuesday ♥

  6. The salad looks great but I’m REALLY intrigued by the grilled cheese croutons! I need to try those!

  7. Love the idea of grilled cheese croutons!

  8. Julie says:

    You always make such delicious meals Jenna. This salad looks and sounds so good. Thanks for the recipe. I hope you have a nice week Jenn.

  9. LOVE THIS – “I am a big fan of “cook once, eat twice,”

  10. lghiggins says:

    I’m sure the salad is good, but I’m taken with the grilled cheese croutons. I’m not sure they would make it from the plate to the salad! 😉

  11. Kitty says:

    I love that Veri Veri Teriyaki sauce, too, Jenna. I like it for adding to stir frys, and I’m like you in using up leftovers by transforming them. That dressing sounds fabulous! Thank you, as always. ❤️

  12. These are such yummy recipes Jenna. We always grill extra chicken for the next day’s meal. I love the cook once “eat twice” rule! Those grilled cheese croutons look delicious. I have to look for the Teriyaki sauce…I know we’ll love that…………

  13. A two-for-one bonus when you eat twice but only have to cook once.
    My kids both adore Teriyaki sauce, so they would love this!

  14. Nancy says:

    This is a perfect salad for sum-sum-summertime!
    And cheese croutons kick it up a notch! Yum!

  15. EsmeSalon says:

    Outstanding and kicking up your salad a notch.
    I visited you via Love Your Creativity Link Party #202
    If not already part of SSPS, and are interested, find my entries: 104+105
    You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop (2) In the sidebar: Click on 2nd image; (3) under the “Recent Posts
    We hope to meet you there virtually.

  16. This salad looks delicious Jenna. A lovely salad to enjoy during the hot summer months. Happy Memorial Day.

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