Thursday, January 3, 2008

Teriyaki Chicken Salad

2 tablespoons vegetable oil
1 pound asparagus, trimmed and cut into one inch pieces
1 red bell pepper, seeded and sliced thin
3 cups shredded leftover teriyaki chicken
1 15 oz can pineapple chunks drained
6 radishes chopped coarse
6 scallions sliced thin
1-2 jalapeno chilies, seeded and minced
3 tablespoons teriyaki glaze (saved from the day before)
2 tablespoons lime juice
1 teaspoon lime juice

Heat oil in large nonstick skillet over medium high heat until shimmering. Cook asparagus and red pepper until lightly browned and just tender, about 5 minutes. Transfer to a large bowl and cool about 10 minutes. Add chicken, pineapple, radishes, scallions, and jalapeno to bowl and toss to combine.

Whisk teriyaki glaze, lime juice and ginger in a small bowl. Drizzle dressing over salad and toss to combine. Serve.

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