- Servings: 4
|2||Large Boneless Skinless Chicken Thighs, cut into bite sized pieces|
|12||Medium Shrimp, peeled and deveined|
|2||Large Onions, diced|
|3 cups||Diced Romaine Lettuce|
|2 cups||Shredded Cabbage With Carrots|
|½ cup||Teriyaki Sauce|
|½ cup||Canola Oil|
|¼ cup||Teriyaki Sauce|
|½ tsp||Hoisin Sauce|
In a large skillet, add a little cooking oil and the onions, saute over medium heat until caramelized. Add 1/2 cup teriyaki sauce and cook 2-3 minutes. Remove onions, set aside and keep warm. Add chicken and saute. Add shrimp and saute until just cooked. Set aside and keep warm.
In a small mixing bowl, add oil, teriyaki sauce, mustard and hoisin sauce then whisk until slightly emulsified.
In four salad bowls, add romaine lettuce and cabbage. Top with teriyaki onions and chicken on one side, and shrimp on other side. Drizzle dressing over salad and serve warm.