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
Ingredients
Salad
- 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
Instructions
Salad
- 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