Teriyaki Chick’n Salad



Serves 4


Who would have thought that a chick’n salad could offer such a dazzling rainbow of colors and textures? That’s exactly what you get with this composed platter, which is a contemporary innovation rather than a classic. I find that that scallopine-style or cutlet-style plant-based chicken works best for this, but use what you have on hand or is readily available. It will all taste (and look) fantastic.



1/4 cup bottled teriyaki sauce or homemade Teriyaki Sauce

8 to 10 ounces plant-based chicken (see options at left), cut into narrow strips

Mixed baby greens or shredded lettuce to taste

2 large celery stalks, thinly sliced

1 heaping cup fresh or drained canned pineapple chunks and/or sections of small orange, such as mandarin or clementine

1/2 medium bell pepper, any color, cut into strips

1 cup halved fresh cherry or grape tomatoes

1/2 cup whole or halved cashews

Bottled sesame-ginger dressing to taste



  1. Heat the teriyaki sauce in a medium skillet. Add the chick’n and cook over medium-high heat on both sides, stirring often, until nicely glazed, about 5 minutes. Remove from the heat.
  2. Line a large serving platter with salad greens. Arrange the chick’n in two or three spots atop the greens. Alternatively, arrange the chick’n in overlapping pieces or in a couple fo rows.
  3. Arrange the celery, pineapple and/or orange, bell pepper, tomatoes and cashews in aesthetically pleasing separate mounds on the salad greens.
  4. Let guests compose their own plates or compose each plate yourself from the components on the platter. Pass the dressing at the table.